Brie with Herbs in Bread
Credit: The Essential New York Times Cookbook
1/4 cup olive oil
3 tablespoons dry white wine
1 teaspoon coarsely ground black pepper
2 coves garlic, finely chopped (about 1 teaspoon)
One 10-ounce piece ripe Brie cheese
3 tablespoons chopped chives
1 cup coarsely shredded basil leaves
1 1/2 cups loosely packed coarsely shredded sorrel (other herbs and greens can be used instead, such as watercress or arugula)
1. Halve the baguette lengthwise. Sprinkle the cut surface of each half with the oil,wine, pepper, and garlic, dividing the ingredients evenly.
2. Trim the Brie to remove any rind and cut into long 1/4-inch-thick slices. Spread half of the herbs on the bottom half of the loaf and arrange the cheese slices on top of the herbs. Spread the remaining herbs on top of the Brie and place the top half of the bread on top to re-form the loaf. Press firmly together. Cut the sandwich in half. Roll each half as tightly as possible in plastic wrap,then aluminum foil. (Tightly wrapping the sandwich makes the bread absorb the juices better.)
3. Put the sandwich on a baking sheet,top with another baking sheet, and refrigerate with 3-5 pounds of weight (a couple of cans or jars, perhaps) on top for 4 to 5 hours.
4. Cut the sandwich into slices to serve.It can be eaten cold or lukewarm.
*Variation: My husband and I opted to wrap the sandwich in foil (no plastic wrap)and place it in the oven for about 10 minutes, until warmed through and the Brie began to melt. We then added thinly sliced Roma tomatoes to the sandwich and served. It was very good that way too.