Categories: Appetizers, Cheese/eggs 
      Yield: 16 servings 
  
      1    Wheel imported Brie cheese *      1/2 c  Sliced unblanched almonds 
           - well chilled                           Red & green seedless grapes 
      2 tb Confectioners' sugar                     - in clusters, for garnish 
  
  *  The original recipe calls for "1 3/4-oz Wheel imported Brie". I think 
  this might be an error, it could possibly be "One 3/4 LB wheel of Brie, but 
  I don't know for sure.  -km- 
   
  WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be 
  careful not to remove or split the rind on the sides. It will form a wall 
  for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly 
  over the surface and arrange almonds on top, pressing gently into place. 
  The cheese can be prepared to this point as many as 2 days in advance. 
  Cover loosely with foil and refrigerate. Bring to room temperature before 
  heating, place rack 6 inches from heat source and preheat the broiler. Line 
  large baking sheet with aluminum foil, place cheese on it and sift 1 
  tablespoon of confectioners' sugar over nuts. Broil cheese until top is 
  evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even 
  browning. Watch carefully so it does not burn. Use foil to lift cheese and 
  transfer it to serving platter. Tear foil and gently remove it. Garnish 
  with clusters of grapes. 
   
  Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts 
  Cooking Club, Inc., 1985). 
   
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK