10 Ways to Dress Up a Wheel of Brie

Upgrade a round of creamy Brie with one of these 10 delectable topping combinations.
Related To:

The Beauty of Brie

From sweet and nutty to herbaceous and savory, a variety of flavors pair perfectly with the buttery, slightly pungent spread. In just a matter of minutes, you can turn a plain wheel of Brie into a unique hors d'oeuvre that will wow your guests.

By Amanda Neal for Food Network Kitchen

Photography by Karen Cohen

Pop the Top

The first step to making any of these delicious, dressed-up dishes is to cut away the top rind from a round of Brie. Then, load it with one of the combinations below and serve. Or, heat the cheese first in a 350 degrees F oven for 5 to 7 minutes, and then add your toppings. Here are 10 unexpected ideas to get you started.

Orange Marmalade with Rosemary

Spread orange marmalade over a round of Brie with the top rind cut off. Sprinkle with toasted pine nuts and chopped fresh rosemary. Serve with shortbread cookies.

Spiced Caramel with Pumpkin Seeds

Mix a pinch of pumpkin pie spice into prepared caramel sauce and spread over a round of Brie with the top rind cut off. Sprinkle with toasted pumpkin seeds and dig in with graham crackers.

Apple Crisp

Toss 1 diced Granny Smith apple with 1 tablespoon brown sugar, 1/4 teaspoon ground cinnamon and the juice of 1/2 lemon in a small bowl and microwave on high for 3 minutes, stirring halfway through. Spoon the warm apple pie filling over a round of Brie with the top rind cut off, and top with your favorite fruit-and-nut granola. Baked pieces of pie dough are the perfect dippers.

Sun-dried Tomatoes and Artichokes

Toss chopped sun-dried tomatoes with marinated artichoke hearts and chopped fresh parsley. Spoon over a round of Brie with the top rind cut off. Serve with warm flatbread.

Mango Chutney with Roasted Peanuts

Spread mango chutney over a round of Brie with the top rind cut off. Sprinkle with chopped honey-roasted peanuts. Serve with olive oil crackers.

Wine-Soaked Berries

Stir 2 teaspoons sugar into 1/2 cup red wine in a small bowl until the sugar dissolves. Add 6 ounces (about 1 1/2 cups) of mixed raspberries and blackberries. Let the berries soak for at least 30 minutes and up to overnight, then spoon over a round of Brie with the top rind cut off. Top with sliced fresh basil and grated lemon zest, then devour with crunchy woven wheat crackers.

Asian Pear and Arugula

Toss baby arugula, Asian pear and roasted sunflower seeds with a light lemon vinaigrette. Pile on a round of Brie with the top rind cut off. Serve with rice crackers for dipping.

Roasted Grapes

Place 12 ounces (about 2 1/2 cups) of red and green grapes on a baking sheet, drizzle with olive oil and sprinkle with 1/2 teaspoon of salt and a few grinds of black pepper. Broil on high until the grapes begin to burst and become browned in spots, about 3 minutes. Spoon the warm grapes over a round of Brie with the top rind cut off. Sprinkle with a pinch of red chile flakes. Serve with crispy Melba toast.

Prosciutto and Fig

Pile prosciutto on a round of Brie with the top rind cut off. Tuck sliced figs inside, then drizzle with honey and sprinkle with roasted pistachios. Serve with breadsticks to dunk right in.

Roasted Mushrooms and Thyme

Toss 1 pound of sliced mixed mushrooms like oyster, cremini and shiitake with olive oil, 1 teaspoon of salt and a few grinds of black pepper on a parchment-lined baking sheet. Bake at 450 degrees F until golden brown and beginning to crisp, 20 to 25 minutes. Spoon the mushrooms over a round of Brie with the top rind cut off, and top with fresh thyme. Serve with toasted sourdough bread.