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Bit of Brie

One 14 oz round of Brie
1 TBL. butter
1 cup finely chopped pecans, toasted
1/3 cup Kahlua
1/4 cup packed brown sugar

Remove top rind of the Brie. Place on a microwave safe platter.

Heat the butter in a saucepan until melted. Add the pecans and mix well. Cook for 5 minutes, stirring frequently. Stir in the Kahlua and brown sugar.

Spoon the pecan mixture over the Brie, spreading to the edge. Microwave on high 1 minute; turn the platter. Microwave on High for 45 seconds longer or until bubbly.

Serve with melba toast round or French bread slices.

Serves 12.

Brie Fondue

1 1/2 pound Brie cheese, cut into 1/2 inch cubes
1/2 pound thinly sliced prosciutto ham or country ham
1/4 cup finely chopped parsley
1/3 cup sliced almonds
1 (28 ounce) sourdough round bread

Preheat oven to 350° F.

In a 6 inch round souffle dish, layer all ingredients in the dish in order (not the sourdough bread): Brie on the bottom, followed by ham, etc.

Bake in preheated 350 degree oven for 15 to 20 minutes or until cheese is melted completely. It is best to cover the dish with foil for the first 10 minutes or so to prevent the almonds from burning.

Carve out a hole in the sourdough round, the size of the souffle dish. Cube the bread taken from the center of the round. When the brie is done, place the dish into the hole of the bread and serve, dipping the bread cubes from the Brie mixture.

Serves 8 to 10.

Brie with Roasted Garlic

2 large heads of garlic
2 t olive oil
1/2 t salt
8 oz whole wheel of brie
baguette sourdough or other crusty bread

Remove all but one layer of husks from the garlic (don’t separate into cloves). Place in small baking dish, drizzle with olive oil and sprinkle with salt. Bake covered in 350 degree oven until very tender, 75 to 90 minutes.

Score an “X” on the brie and place in a small iron skillet or shallow baking dish. Broil until browned and bubbly, 5 to 7 minutes. Meanwhile, slice the baguette thinly.

Serve cheese while bubbling with the garlic and bread. Squeeze a clove or two of soft roasted garlic on a slice of bread, spread with a little melted cheese and eat immediately.