|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.