1 loaf pumpernickel, unsliced
1 1/2 lb. brie
1 stick butter
2 cloves minced garlic
Slivered almonds

Hollow out bread and reserve in bite-size pieces. Melt butter and add garlic. Brush inside of loaf with butter and garlic. Break brie into pieces and put about half into loaf. Pour 1/2 butter mixture over brie. Fill with remaining brie and then butter. Sprinkle with almonds. Bake at 350 degrees for 35 minutes or until heated. Dunk bite-size pumpernickel pieces then tear apart loaf itself.