"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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.
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