Glazed Almond Brie

1 3/4 oz Wheel imported Brie cheese

- well chilled 2 tb Confectioners' sugar

1/2 c Sliced unblanched almonds

Red & green seedless grapes - in clusters, for garnish WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be careful not to remove or split the rind on the sides. It will form a wall for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly over the surface and arrange almonds on top, pressing gently into place. The cheese can be prepared to this point as many as 2 days in advance. Cover loosely with foil and refrigerate. Bring to room temperature before heating, place rack 6 inches from heat source and preheat the broiler. Line large baking sheet with aluminum foil, place cheese on it and sift 1 tablespoon of confectioners' sugar over nuts. Broil cheese until top is evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even browning. Watch carefully so it does not burn. Use foil to lift cheese and transfer it to serving platter. Tear foil and gently remove it. Garnish with clusters of grapes. Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts Cooking Club, Inc., 1985).