| One | 14 to 15 inch baguette, cut crosswise in 1/2 inch slices |
| 2 tablespoons | Butter |
| one 6 to 8 ounce | Round of Brie |
| 1/4 cup | Brown sugar |
| 1 tablespoon | Butter |
| 3/4 cup | Fresh or frozen raspberries |
| 2 teaspoons | Sugar |
| 1 teaspoon | Lemon juice |
| 1 teaspoon | Corn starch |
| 1 tablespoon | Sliced almonds |
Butter baguette slices; place on cookie sheet and toast under broiler until golden. Set aside.
Preheat oven to 350 degrees F. Place Brie in small ovenproof serving dish. Mound the brown sugar on top, dot with 1 tablespoon butter. Bake until the cheese is very soft, but not runny, about 15 minutes.
Meanwhile, in small saucepan, mix together raspberries, sugar, lemon juice and cornstarch. If you are using fresh raspberries, you may find it necessary to add 1 or 2 teaspoons water to cook them. Stir raspberry sauce over medium heat until boiling and slightly thickened, about 5 minutes.
When cheese is done, remove from oven. Top with hot raspberry sauce; sprinkle with almonds. Serve immediately, surrounded with toasted baguette slices.
Serves 8 to 10.