Eek! I'm making this Brie recipe for an Easter appetizer that I've always wanted to make. It calls for a round of Brie, and you basically put almonds, brown sugar, and cranberry relish on top and bake it for 15 minutes. However, my store didn't have a round of brie- only wedges (therefore no rind on the side). I didn't think about this until I got home, but I imagine the rind on the side is pretty important, so that the brie doesn't all melt out the sides. I was thinking I could maybe wrap the sides of the brie with aluminum foil- but will this be a complete disaster? If I weren't cooking for 12 people, I wouldn't be quite as cautious. Thanks for any help out there!