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?

Sky

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