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Brie With Herbs In Bread

1 French baguette-type loaf of bread (about 10 ounces)
1/4 cup virgin olive oil
3 tablespoons dry white wine
1 teaspoon coarsely ground black pepper
2 cloves garlic, peeled and chopped (about 1 teaspoon)
1 piece of ripe Brie cheese (about 10 ounces)
3 tablespoons chopped chives
1 cup coarsely shredded basil leaves
1 1/2 cups loose coarsely shredded sorrel leaves (other herbs can be used instead, depending on availability)


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. Trim the Brie to remove any crust and cut into quarter-inch slices, preferably large and thin. Spread half the herbs on the cut surface of the bottom half of the loaf and arrange the cheese slices on top. Spread the remaining herbs on top of the Brie and place the top half of the bread loaf on top to reform the loaf. Press firmly together and roll as tightly as possible in plastic wrap and then in aluminum foil. (If tightly wrapped, the bread absorbs the juices better.) 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. It can be consumed cold or lukewarm

Source: cooking.nytimes.com