BRIE EN CROUTE
1/2 c. pine nuts
2 T. butter
1 (2.2-lb.) round fully ripened Brie
11 sheets frozen phyllo pastry, thawed
1/2 c. butter, melted
Saute pine nuts in 2 T. utter until browned.
Drain on paper towels.
Remove rind from top of cheese, cutting to
within 1/4 inch of outside edges. Arrange pine nuts
over top. Brush 2 sheets of phyllo with melted
butter; place Brie in center. Fold sides over, and
place seam side down on 2 sheets of phyllo brushed
with butter. Repeat procedure with remaining phyllo
and melted butter.
Place on ungreased baking sheet; chill 10 minutes.
Brush the top with butter; bake at 400 for 15 to 20
minutes. Serve hot with crackers. Yield: one
8-inch cheese round.