"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
1 round rye loaf or sourdough 1 baguette 1 jar pesto sauce 1 medium brie wheel
Slice off the top of a large round loaf. Hollow out the middle. Spread the pesto sauce along the walls and base of the hollowed out loaf. Slice the top off the brie and place in the middle of the loaf. Broil until brie melts to a rich softness. Slice a baguette into pieces and dip in.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.