Fondue bread with sliced apples and chutney

 
                Fondue Bread With Sliced Apples And Chutney
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    eggs
    1      Pound         Muenster cheese, -- shredded, see note
    1      Tablespoon    fresh rosemary -- minced
    1      Pound         frozen white bread dough, -- thawed according to
      1/3  Cup           almonds -- sliced
    2                    red apples
    2                    green apples
    1      Tablespoon    lemon juice
    1      cup           mango chutney, -- optional
           Sprig         fresh rosemary, -- optional
 
 1.  Adjust oven rack to middle position.  Heat oven to 325 degrees. Grease a
 9-inch springform pan with butter or margarine.
 2.  Reserve 1 egg white for later use.  Beat 2 eggs yolks and 1 egg white in
 a medium bowl.  Add cheese and rosemary; stir to combine and set aside.
 3.  Roll thawed dough on a lightly floured work surface into a rectangle
 about 6 ny 20 inches.  Place cheese mixture lengthwise on center of dough.
 Fold the dough over the filling and pinch to seal seam.  Place roll
 seam-side down around the outside of the prepared springform pan to make a
 ring; pinch ends to seal.  Brush with sliced almonds.
 4.  Bake for 1 hour.  Release pan hinge and remove bread immediately, allow
 bread to rest 15 minutes on a wire rack before serving.  Slice apples and
 place them in a bowl of cold water that has been mixed with 1 tablespoon
 lemon juice.
 5.  Place cheese-filled bread in center of large round platter. Brain apples
 and pat dry.  Arrange overlapping in small groupings around the bread.
 Garnish with sprigs of fresh rosemary, if desired. Serve with chutney, if
 desired.  Cut bread into wedges.
 
 Advance preparation:  Assemble and freeze, unbaked.  Thaw 6 hours in the
 refrigerator.  Increase baking time by 5 minutes.
 
 Note:  Cheese will shred more easily in the food processor if it is very
 cold.  Place it in the freezer for 10 minutes before grating.
 
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 NOTES : 
 
 Yield:  10 to 12 serving