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Holiday Brie en Croute
December 19, 2007

Awesome recipe! I was a little skeptical of letting it cool for 1 hour, but it was still warm! It was very buttery tasting. I used pan-roasted slivered almonds instead of the sliced almonds for a slightly different crunch (and it was what I had). Very good for taking to a party. Serve with dried french bread slices you can make in the oven ahead of time.

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