Brie is a soft cow cheese from France. It is often served as is on a cheese platter, but is also excellent baked or used in a creamy pasta sauce recipe.
This has a been a hit every time I have served it. This can be an entree or dessert and it is quick and tasty - especially when figs are in season.
Turkey mince makes for a lighter leaner burger than beef. These have added brie and cranberries for a lovely combination of flavours.
This dish started out 20 years ago with liver and fettucine but has evolved to become bacon and brie!
Tomatoes and basil together are always a hit and brie adds creaminess. Great served warm or cold for dinner.
Brie is baked in a mushroom, garlic, almond and brandy sauce in this is a perfect entree. Serve warm with baguette slices.
Delicious radicchoi, rocket and watercress leaves are tossed with radishes, ripe peaches, redcurrants and hazel nuts then served with freshly toasted brie crostini.
This gorgeous puff pastry parcel is filled with gooey Brie and sweet caramelised apples and onions. An elegant but easy starter for any affair.
Chicken is baked in a fairly standard type of way but then just before serving slices of Brie are laid on the chicken and melt creating a rich, gooey like sauce from the cheese.
Grilled oysters are placed on oven toasted baguette slices with melted Brie cheese. Makes an ideal entree or elegant finger food.
A quick and easy party snack with brie cheese and pears. The pears add sweet and the brie adds salty, for a flavour combination to enjoy. Try it with other fruit too.