Nathalie Chiva > wrote in
:

> On Sat, 24 May 2008 11:11:54 -0500, 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. 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?
>
> I usually eat it as is. However, I've recently seen a recipe for Brie
> quiche which looked appetizing - you might google that and try it -
> oh, and be sure to report back :-)
>

I recently had a Brie and smoked salmon pizza that was pretty good.

Mark.

--
While I'll admit that anyone can make a mistake once, to go on making
the same lethal errors century after century seems to me nothing short
of deliberate.--V.