Brie
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.
By Rick Rodgers
Baked Brie wih Pimentón Toasts
By Maggie Ruggiero
Cauliflower Risotto with Brie and Almonds
We love the contrast of sliced almonds and golden-brown cauliflower against the risottos Brie-amplified creaminess.
By Andrea Albin
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.
By Kimberly Kennedy
Rigatoni with Brie, Grape Tomatoes, Olives, and Basil
Brie coats the rigatoni like a creamy pasta sauce.
By Amber Levinson
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.
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.
Fettuccine with Brie and Bacon Sauce
By Harry Colcord
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.