Community Message Boards
Results 1 to 8 of 8

Thread: What to do with Brie?

  1. #1
    Join Date
    Feb 2005
    Location
    lansing, mi
    Posts
    63

    What to do with Brie?

    I have some leftover brie I need to use up. How can I incorporate it into my dinner? I have recently made peach and brie quesadillas and also chicken with carmelized onions and brie (thanks to the poster). I have chicken breasts I need to use up too. Thanks!

  2. #2
    Join Date
    Aug 2001
    Location
    Southeastern CT
    Posts
    2,357
    At Zingerman's, my favorite sandwich is the Kelly's Menage a Turkey - warm turkey with melted brie and sharp mustard, on grilled farm bread. We make something like it at home occasionally, and it's a really yummy dinner. You could use your chicken instead of turkey.
    <)>>< Candace ><<)>

  3. #3
    Join Date
    Apr 2003
    Location
    Houston, TX
    Posts
    3,258
    This is one of my favorites. I love the cherry tomatoes on the sandwich. A bit messy, but very good.

    Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

    A good balsamic vinegar makes all the difference in the roasted tomatoes, whose heat will immediately melt the soft Brie. There's no need to cut the rind off the Brie, since it's edible.

    1 teaspoon olive oil
    2 cups halved cherry tomatoes (about 1 pound)
    2 tablespoons balsamic vinegar
    1 tablespoon chopped fresh thyme
    1/4 teaspoon kosher salt
    1/8 teaspoon black pepper
    1/4 cup low-fat mayonnaise
    1 tablespoon whole-grain Dijon mustard
    1 garlic clove, minced
    1 (16-ounce) loaf French bread, cut in half horizontally
    3 ounces Brie cheese, sliced
    3 cups shredded cooked chicken breast (about 1 pound)
    2 teaspoons extra-virgin olive oil
    1 teaspoon balsamic vinegar
    1/8 teaspoon kosher salt
    2 cups fresh spinach

    Preheat oven to 300.

    Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300 for 15 minutes. Keep warm.

    Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.

    Yield: 6 servings

    NUTRITION PER SERVING
    CALORIES 440(25% from fat); FAT 12.3g (sat 4.2g,mono 4.9g,poly 1.9g); PROTEIN 34.3g; CHOLESTEROL 78mg; CALCIUM 119mg; SODIUM 826mg; FIBER 3.9g; IRON 3.7mg; CARBOHYDRATE 46.7g

    Cooking Light, JUNE 2001

  4. #4
    Join Date
    Jan 2001
    Location
    Houston, TX
    Posts
    287
    Throw both the chicken and the brie on a pizza shell - maybe add some roasted red peppers...

  5. #5
    not sure how much you have leftover, probably not a pound but you could make a smaller version of this!

    Brie En Croute

    1 sheet Pepperidge Farm frozen Puff Pastry
    1 lb Brie Cheese (round)
    1 pkg Boursin Cheese
    1 egg
    1 tsp water

    Beat the egg and water together in a small bowl.

    Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle.

    Preheat oven to 400F.

    Slice Brie in half horizontally. Spread Boursin cheese on one half.
    Re-assemble Brie and place in the center of pastry.

    Brush pastry edges with egg wash, and pull up sides to enclose Brie.
    Place seam side down on ungreased baking sheet. If desired, decorate
    the top with pastry scraps. Brush with egg wash.

    Bake for 20 minutes. Let stand 10 minutes (at least) before serving.

    Makes 12 servings.

    Source: Adapted from recipe included with Pepperidge Farms Puff Pastry
    (They 'stuff' the Brie with 1/4 cup sliced, toasted almonds and
    1/4 cup chopped parsley instead of Boursin)

  6. #6
    Join Date
    Nov 2003
    Location
    Vancouver Island, Canada
    Posts
    2,861
    Oops. I just posted the brie and caramelized onion stuffed chicken breasts and then read your post again and saw that you already had that recipe!

    One of my favourite brie recipes is this one, but I don't know how much brie you have left.

    Brandy-Nut Brie

    1/4 cup brown sugar
    1/4 cup pecans or cashews, chopped
    1 tbsp Brandy or Whisky
    7 1/2 oz round Brie cheese

    Crackers (the harder variety is better to scoop with).

    Stir together sugar, nuts and brandy.

    Score the top of the cheese. That means to cut slashes into the harder layer of the cheese.

    Place the Brie on an ovenproof platter.

    Bake at 400 degrees F for 4 to 5 minutes, until cheese is softened.

    Mound sugar mixture over cheese and bake 2 to 3 minutes more until sugar is melted.

    Serve warm with crackers.

  7. #7
    Join Date
    Nov 2002
    Location
    South Lake Tahoe, CA
    Posts
    3,246
    This is so simple, it's embarrassing! It's good, though.

    Brie Chicken

    1 tablespoon olive oil
    2 large cloves garlic, peeled and pressed
    1 1/2 teaspoons dried basil or rosemary, crushed (or 1 1/2 tablespoons fresh)
    4 boneless chicken breast halves, skin removed
    1/4 teaspoon salt
    Freshly ground black pepper to taste
    1/3 pound herb Brie or Camembert cheese, rind removed, cut into 4 pieces

    Stir together the olive oil, garlic and basil or rosemary. Brush onto the chicken and sprinkle with salt and pepper. Place in a foil-lined baking pan and bake in preheated 350 degree oven. Check at 20 minutes. (exact cooking time depends upon size of breasts.)

    Place a piece of Brie on each chicken breast. Run under a hot broiler just until the cheese starts to melt.

    Makes 4 servings.

    Kay

  8. #8
    Kay, sometimes the most simple are the best. Thank you for sharing. It sounds great!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •