- 1 1/2 pound Brie cheese, cut into 1/2-inch cubes
- 1/2 pound thinly sliced prosciutto or country ham
- 1/4 cup finely chopped fresh parsley
- 1/3 cup sliced almonds
- 1 large round sourdough bread
Carve out a hole in the sourdough round, the size of the soufflé dish. Cube bread taken from the center of the round. When Brie is done, place the dish into the hole of the bread and serve with cubes alongside for dipping.
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