Sky wrote:
> 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.

We love brie. When we don't just eat it, I do one of the following
things with it:

Wrap it in puff pastry, with or without nuts / dried fruit /
preserves, and bake it.

Cube it, put it into a chafing dish or crockpot with walnuts and
dried cranberries, and warm until the cubes are melty, then dip with
sturdy crackers.

Make omelettes with it.

Make brie-and-pesto torte -- cut it horizontally into 2 or 3 slices,
then "ice" the middles with pesto -- I use two kinds if I'm doing 3
slices.

Make pasta and toss the hot pasta with brie cubes and other stuff --
one of our favorites is sauteed onions, peas, and crumbled bacon.

Serene