Baked Brie in a Bread Bowl

2 cups water
1 cup sliced almonds
1-1/2 tablespoons sugar
vegetable cooking spray
4 6-inch pita bread rounds
2 cloves garlic, minced
1/2 cup olive oil
1 (16-20 oz.) round loaf vienna bread or butter crust bread
1-1/2 lbs Brie Cheese

Preheat oven 350� F.

Bring water to a boil in a small saucepan. Add almonds, and boil 1 minute, drain. Toss almonds with sugar.

Spread in thin layer on baking sheet lightly coated with vegetable cooking spray.

Bake at 350� for 5-7 minutes or until lightly browned; let cool. (These will crisp as they cool.)

Cut each pita round into 8 wedges. Slice top and bottom pieces apart. Spread on an ungreased baking sheet. Combine garlic and oil. Brush wedges lightly with oil mixture.

Bake at 350� for 6-8 minutes, or until toasted. Cut a circle in top of bread loaf, leaving a 3/4" edge. Scoop out center of bread to make a 2-1/2" deep well, leave the bottom intact.

Brush inside of loaf lightly with remaining oil mixture. Cut rind from cheese. Cut cheese in chunks; place cheese in center of bread. Bake at 350� 15-20 minutes or until cheese is melted.

To serve, place bread bowl on tray; sprinkle with almonds. Surround with pita chips. Serve immediately.

Yield: 12-15 appetizers