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Brie

Apple, Brie, and Prosciutto Crepes

This is basically a classy open-faced pizza.

Baked Brie with Mushrooms and Thyme

Brie is even more indulgent when warm and covered with mushrooms. Serve this appetizer on a cold evening with a big red wine.

Cauliflower Risotto with Brie and Almonds

We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creaminess.

Rich Little Po'boy

Broiling the tomatoes adds rich flavor to the sandwich.

Turkey, Brie, and Chutney Sandwiches

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

Rigatoni with Brie, Grape Tomatoes, Olives, and Basil

Brie coats the rigatoni like a creamy pasta sauce.

Three-Cheese Sorrentinos with Tomato-Olive Sauce

These delicious ravioli come from the hot Buenos Aires restaurant Social Paraiso. Freezing the Brie for 20 minutes will make trimming the rind easier.

Buttermilk Waffles with Two Toppings

Although pure maple syrup is a tried-and-true accompaniment to waffles, we've come up with something a little different for the following recipe. Here you'll find a choice of a savory topping as well as a sweet one.

Spaghetti with Broccoli, Brie, and Walnuts

Can be prepared in 45 minutes or less.

Fried Brie with Nut Crust

"One of the most unusual restaurants in our area is Kemo Sabe," says Laura Bates of San Diego, California. "Co-chef and co-owner Deborah Scott combines influences from around the world to create interesting dishes—including the restaurant’s signature appetizer of fried Brie with jalapeño jelly. I’d love to serve it to my friends." Place a small bowl of jalapeño jelly on a platter, and surround it with fried Brie wedges and French bread slices for a lovely presentation. Chef Scott makes her own jalapeño jelly; the purchased kind is an easy substitute.

Brie and Saffron Phyllo Tartlets

Although four mini-muffin pans are called for, each containing twelve 1 3/4-by-1 inch cups, you could also make these tartlets in batches using two pans. When making the dough, work quickly to prevent the phyllo from drying out and the butter from hardening.

Brie and Parmesan Polenta

Saint André, a French triple-cream cheese, would also be nice here instead of Brie.

Roasted Garlic, Brie and Grape Crostini

Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation.