Preheat oven to 350°. In a small round soufflé or ovenproof dish, layer Brie, ham and parsley. Top with sliced almonds. Cover loosely with foil. Bake 10 minutes, remove the foil and continue baking an additional 5 to 10 minutes or until cheese is melted completely. 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. Yield: 8 to 10 servings.
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