| 1 | With a small, flexible knife, cut away rind from top of chilled cheese. |
| 2 | Be careful not to remove or split the rind on the sides. |
| 3 | It will form a wall for the melted cheese. |
| 4 | Sift 1 tablespoon of confectioners" sugar evenly over the surface and arrange almonds on top, pressing gently into place. |
| 5 | The cheese can be prepared to this point as many as 2 days in advance. |
| 6 | Cover loosely with foil and refrigerate. |
| 7 | Bring to room temperature before heating, place rack 6 inches from heat source and preheat the broiler. |
| 8 | Line large baking sheet with aluminum foil, place cheese on it and sift 1 tablespoon of confectioners" sugar over nuts. |
| 9 | Broil cheese until top is evenly browned--about 1 to 2 minutes. |
| 10 | Rotate cheese, if necessary, for even browning. |
| 11 | Watch carefully so it does not burn. |
| 12 | Use foil to lift cheese and transfer it to serving platter. |
| 13 | Tear foil and gently remove it. |
| 14 | Garnish with clusters of grapes. |
| 15 | Volume i of abby mandel"s cookbook, "fast and flavorful" (cuisinarts cooking club, inc., 1985) |
