For a quick appetizer, melted Brie in a hollowed-out loaf Soft-ripened cheese, baked inside a hollowed loaf of crusty Frenchbread, melts to dipping consistency and stays creamy without heat forabout an hour. It makes an attractive, quick appetizer that serves 10to 12. Scoop the soft cheese onto toasted bread made from the hollowedsection of the loaf; also break up the bread bowl for dipping as youeat.
Accompany with crisp green grapes to munch. As an easy dinner for two, try a smaller version of thecheese-filled bread to serve with a green salad. Melted Brie in Crust 1 round or oval loaf (about 1 lb.) day-old French bread 1/3 cup olive oil or melted butter 2 cloves garlic, minced or pressed 1 to 1 1/2 pounds Brie, Camembert, or St.
Andre cheese With a serrated knife, cut down through top of bread to leave ashell about 1/2 inch thick on sides; do not cut through bottom crust.Slide your fingers down alongside the center of loaf and pull free in asingle piece, leaving about a 1/2-inch-thick base in the bread shell.Around the rim of the bread shell, make cuts 1 1/2 inches deep and 1 1/2inches apart. Mix oil and garlic.
Brush inside of shell with about 3 tablespoonsoil; brush bread slices with remaining oil. Place cheese with rind (or trim off rind, if desired) in breadshell, cutting as needed to fit. Place filled shell and bread pieces in a single layer on a 10- by15-inch pan. Bake in a 350° oven for 10 minutes.
Remove bread slicesto a rack to cool. Continue baking cheese-filled bread until cut edgeof bread shell is golden and cheese melts, about 10 minutes longer. Place cheese in crust on a serving board; surround with toastedbread slices. Makes 10 to 12 appetizer servings.
Cheese in Crust for Two Follow preceding directions, using 1 small round or oval loaf(about 1/3 lb.) French bread; 1/2 pound Brie, Camembert, or St. Andrecheese; 3 tablespoons olive oil or melted butter; and 1 clove garlic,minced or pressed. Photo: Snap crisp bread from shell and use to scoop up melted Brie, baked inside.