Use a spreader to spoon onto big chunks of bread.

2 (7-inch-round) loaves rye bread

1 (15-oz) round Brie cheese

1/2 cup seedless raspberry jam

1/4 cup sliced almonds

Using a large serrated knife, slice off about 1/2 inch from top of 1 bread loaf. Reserve top of loaf for another use. Place Brie on top of bread; trace around outer edge of cheese with knife. Remove cheese, and set aside. Using traced mark as a guide, cut bread vertically 2 inches deep. Remove bread from circle and set aside. Slice rind from cheese and place cheese in bread cavity; spread with jam and sprinkle with almonds. Place on baking sheet and bake, uncovered, at 325 degrees for 25 minutes or until cheese is very soft.  Meanwhile, cut second loaf and reserved bread circle into 1-inch cubes. Serve immediately with bread cubes.