Brie With Herbs In Bread

1. 1

   Cut the baguette in half lengthwise and sprinkle the cut surface of each half with the oil, wine, pepper and garlic, dividing the ingredients evenly between the two halves.

2. 2

   Trim the Brie to remove any crust and cut into quarter-inch slices, preferably large and thin.

3. 3

   Spread half the herbs on the cut surface of the bottom half of the loaf and arrange the cheese slices on top.

4. 4

   Spread the remaining herbs on top of the Brie and place the top half of the bread loaf on top to reform the loaf.

5. 5

   Press firmly together and roll as tightly as possible in plastic wrap and then in aluminum foil.

6. 6

   (If tightly wrapped, the bread absorbs the juices better.)

7. 7

   Press the loaf between two baking sheets and refrigerate with three-to-five pounds of weight (a can or jar, perhaps) on top for four to five hours before cutting in slices to serve.

8. 8

   It can be consumed cold or lukewarm

* Per serving · 4 servings · Values may vary.