1 whole Brie
1 cup dried currants
1 cup chopped fresh dill
1/2 cup poppy seeds
1 cup slivered blanched almonds
Carefully cut away the rind from the top of the Brie. Using the back of the knife, lightly mark the top of the Brie into 10 equal wedge-shaped areas. Sprinkle half of the currants onto one of the wedge-shaped areas and press gently into the surface of the Brie. Repeat procedure with half of the walnuts, dill, poppy seeds and almonds, patting each garnish into a wedge-shaped area as
you proceed around the top of the Brie. Use the remaining garnishes on the remaining wedges.
Wrap and refrigerate for no more than 4 hours. Allow to stand at room temperature for 30 minutes before serving.
Serves at least 20