Phyllo-Wrapped Brie with Almonds
3 sheets frozen phyllo dough, thawed for 15 minutes if frozen
3 to 4 tablespoons melted butter
1/2 cup sliced natural almonds, roasted, divided
2 tablespoons Dijon-style mustard
1-pound wheel good-quality brie cheese
2 tablespoons dried fines herbs (chervil, chives, tarragon and parsley)
Preheat oven to 375 degrees F.
Spread 1 sheet phyllo on work surface; brush evenly with melted butter. Place a second sheet of phyllo on top; brush with melted butter. Place third sheet of phyllo crosswise over first 2 sheets; brush with melted butter.
Sprinkle 1 tablespoon almonds in small circle in center of phyllo. Spread mustard over both sides of Brie. Sprinkle both sides with herbs. Place brie on top of almonds. Sprinkle top with remaining almonds. Carefully gather edges of phyllo up around brie to form a package. Pinch tightly at the neck to seal. Brush package with melted butter.
Bake 15 to 20 minutes, until golden brown. Cool 15 minutes before slicing and serving.
Recipe courtesy of Brianna Jenkins