Ingredients: 1 whole Brie 1 cup dried currants 1 cup chopped fresh dill 1/2 cup poppy seeds 1 cup slivered blanched almonds Directions: 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