"Sky" > schrieb im Newsbeitrag
...
> er, cheese that is <G>. I have a chunk of brie that I need to use 'fore
> too long. Typically, I just put slices Triscuit crackers (baked and not
> baked), but I'd like to know what the local RFC-denizens like to do with
> their brie cheese. I've tried it baked encased with phyllo, but I
> wasn't too thrilled with the outcome. Savory, with steaks maybe?
> Sweet, with jams and preserves or fresh fruit? What say y'all?
>
Easy !

Oven-baked potatos with Brie
(Serves 4)

8 potatos
500 grams Brie
young (spring) onions
rosemary
pepper, salt

Wash potatos, wrap in tinfoil and bake in the oven at 180 deg C for ca.
40 minutes.
Unwrap potatos. Cut the potatos lengthwise and gently press the halves apart,
so that you get a pocket.
Fill this pocket with thinly sliced Brie and rosemary.
Season with salt and pepper.
Put the potatos back in the oven for ca. 5 minutes, until the brie is molten.

Cut the young onions in thin slices and sprinkle over the potatos.

Server.

Cheers,

Michael Kuettner