|Whole ripe brie||5 Pound (1 Brie)|
|Dried currants||1 Cup (16 tbs)|
|Finely chopped walnuts||1 Cup (16 tbs)|
|Chopped fresh dill||1 Cup (16 tbs)|
|Poppy seeds||1⁄2 Cup (8 tbs)|
|Slivered blanched almonds||1 Cup (16 tbs)|
Carefully cut away the rind from the top of the Brie.
Using the back of the knife, lightly mark the top of the Brie into 10 equal wedge-shaped areas.
Sprinkle half of the currants onto one of the wedge-shaped areas and press gently into the surface of the Brie.
Repeat procedure with half of the walnuts, dill, poppy seeds and almonds, patting each garnish into a wedge-shaped area as you proceed around the top of the Brie.
Use the remaining garnishes on the remaining wedges.
Wrap and refrigerate for no more than 4 hours.
Allow to stand at room temperature for 30 minutes before serving.
Calories 345 Calories from Fat 247
% Daily Value*
Total Fat 28 g43.4%
Saturated Fat 14.6 g73%
Trans Fat 0 g
Cholesterol 81 mg27%
Sodium 512.1 mg21.3%
Total Carbohydrates 5 g1.8%
Dietary Fiber 1.5 g5.8%
Sugars 3.4 g
Protein 19 g37.8%
Vitamin A 10.2% Vitamin C 0.9%
Calcium 20.2% Iron 5.9%
*Based on a 2000 Calorie diet