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Raspberry Brie in Rye Recipe

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This recipe for Raspberry Brie in Rye, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty Kelly Bachmann
Added: Sunday, July 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (7-inch round) loaves rye bread
1 (15 oz.) round brie cheese
1/2 cup seedless raspberry jam
1/4 cup sliced almonds

Directions:
Directions:
Preheat oven to 325.
Using a large serrated knife, slice off about inch from top of 1 bread loaf. Reserve top of loaf for another use.
Place Brie in top of bread; trace around outer edge of cheese with knife; remove cheese and set aside.
Using trace mark as a guide, cut bread vertically 2 inches deep; discard bread, leaving a 5 X 2 inch cavity. Cut second loaf into 1 inch cubes; set aside.
Slice rind from top of cheese. Place cheese in bread cavity; spread with jam, and sprinkle with almonds. Place prepared loaf on a baking sheet.
Bake, uncovered, at 325 for 25 minutes or until cheese is very soft.
Serve immediately with reserved bread cubes.

Number Of Servings:
Number Of Servings:
10 appretizer servings

 

 

 

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