What’s more delectable than a glass of wine, some grapes, and a piece of Brie? Adding heat, say hounds. Brie melts beautifully: Witness the fireside ease of CHOW’s Boozy Campfire Cheese, or try it in “the most amazing grilled cheese sandwiches,” raves tzurriz. “I like Brie baked until nicely melted with a topping of mango chutney and broken walnut pieces,” says bushwickgirl. “Serve with a good baguette.”
Brie is excellent in pasta, says amokscience: “Add a little pasta water to help it melt into more of a thin sauce. The rind is perfectly edible, of course, but you can remove it for a really smooth texture.” yummyinmytummy cuts the rind off Brie and combines the cheese with butter and roasted garlic in a food processor. Use this as a dip, in sandwiches or quesadillas, on a baked potato, or mixed into mashed potatoes.
You can bake up goodies with Brie, too. truman likes this bread stuffed with apples and Brie. LindaR cuts Brie in bite-sized pieces, rolls them in honey and chopped nuts, and wraps them in puff pastry, sealing it with an egg wash. Freeze them on a baking sheet, then store in a freezer bag, and you’ve got a delicious appetizer at the ready.
Discuss: I have a lot of brie wedges