20 Brie Recipes To Get Your Wheels Turning

Brie has earned a special place in our hearts and diets, a real chameleon of a cheese. It's equally able to play nicely on a cheeseboard with both sharp and mild, both soft and hard cheeses; it offers a bewitching mix of creamy while still holding its texture when heated, and oh, don't get us started on that irresistible rind. If you love Brie but have only just baked it or tucked a slice into a sandwich, there's so much Brie you're leaving on the table. Enter this roundup for Brie fans and new-to-Brie home cooks, and you'll be wheeling and dealing in no time.

Why should cacio e pepe have all the fun? You can bring tableside pasta/cheese wheel excitement even to your humble kitchen table. Bake the Brie first, fortfied with lots of sweet-salty sun-dried tomatoes, then toss individual portions right in the Brie. It's an unforgettable dinner, but easy enough to fancify even a weeknight.

Here, we've got biscuits for a crowd, but without rolling and punching out and rolling again. Instead, a biscuit dough studded with Brie, dried cranberries and a mix of herbs is patted right into a sheet pan, then scored for baking. These make ideal sweet-and-savory biscuits to serve alongside eggs and bacon or sausage, but they're also wonderful just on their own.

Molly brings her vision to a baked mac and cheese that's among the simplest you've ever cooked, yet so singular in its flavor profile. Brie pairs with nutty Gruyere for this baked pasta, studded with bits of pancetta. The top has crunchy chopped walnut and Parmesan. This is what you want to eat on a cold and snowy evening, preferably under a blanket wearing pajamas.

The quirk in this quiche is also its signature. Slices of Brie remain visible floating around the top of the broccoli and chive filling. This gives every bite an interesting variation in texture and flavor, and it's all mild enough to pair well with coffee at breakfast.

And once you've tried a pastry parcel, why not a porky one? Enclosing the Brie within prosciutto, then grilling it, adds crisp, salty and charry elements that pair beautifully with the baked fromage. The pineapple will add a sweet and juicy contrast to the salty — it's no secret that pineapple and pork are ideal together.

We never met a stuffed mushroom we didn't like, and this recipe from Ree raises the question, why don't we see mushrooms stuffed with Brie more often? The particularly complement the umami of the mushrooms, and the crunchy top is just next-level. Prepare for raves at the potluck.

Oh, how we adore the drama of a bread bowl. This one is another great example of easy execution but top-notch presentation. The top of the Brie is sliced off to pop into the hollowed out bread (its interior painted with pepper jelly), so that baking it makes for an uber-creamy fondue. Sure, the more fruit and veggie dippers the better, but let's remember that the real fun will be in tearing off hunks of that bread to dip right in there.

This is the kind of sandwich that is just an experience. Brie and goat cheese bring out the best in each other, enhancing the tang and creaminess by providing another version of the same. Add to that the slightly sour but juicy green tomatoes and the salty crispness of bacon, not to mention that butter grilled bread, and you've got an absolutely gourmet meal.

Sunny Anderson turns the expected on its head. Here, it's the fruit that's the dip, and the cheese that's the dippers! A microwave hack renders slices of Brie puffed and crisp, the perfect to go with an agrodolce dip made from zhuzhed up fig jam.

There's so much happening here, and we're here for it. Genius move #1: pretzel buns. GM #2: Grill with slices of Brie, then add a grilled bratwurst. GM #3: Pair with a sweet-and-tangy apple slaw, with lots of popping mustard seeds. I'll take two.

We can't say enough good things about this cheeseboard — and neither will your guests! It's such a smart and fun thing to prepare. Store-bought pizza dough is baked right on the grill with foil discs that will be the placeholders for Brie and olives to add later. Flip to grill the other side, then replace one of the discs with a Brie to bake right on the grill. Finish by adding olives and honey to the divots, along with folded charcuterie. It's fun, it's cute, and it's a real blast to disassemble and eat.

Tyler brings a straightforward open-faced sandwich that will become your new favorite easy lunch, but can equally serve as a substantial appetizer. The bread is spread with both butter and apple butter (because why choose?) and layered with prosciutto and pear or apple slices. The final touch is slices of Brie, which gets gooey in the oven, its rind remaining sharp and a gorgeous contrast to the now-tender fruit.

Of course, a no-cook pasta sauce is a no-brainer for summer, particularly when you can use peak in-season tomatoes. But this pasta comes together so fast, we love it year-round. Besides the pasta, tomatos, and Brie, you only need fresh basil and some olive oil to turn your favorite wheel into dinner.

Once again, Ree wields crescent rolls into an elegance they never knew they had in them. They're wrapped around Brie, dried cranberries and pistachios, which are appropriately dressed for the holidays and very delicious together. Some fresh rosemary gives them a real air of the wintry season.

Ina's baked Brie is a simple and superlative way to start a festive gathering. If there's an easier treat than this 2-ingredient recipe, we'd like to know about it. Serve with your favorite crackers, sliced apples, and bread for an elegant appetizer that's always right.

How beautiful is this wreath? It's just as fun to eat it, since it's stuffed with cranberry jelly and gooey chunks of Brie. But its elegance is so achieveable. A video is worth a thousand words here, but not because it's hard to do; to the contrary, it's because you won't believe how creativity can transform a simple preparation into something so showstopping.

This is the sort of grain bowl we can really curl up with. It's got chunks of roasted squash and red onion, it's got that chew of nicely-cooked farro plus mushrooms, and of course it has loads of creamy Brie stirred in. It's a meatless main that no one will even notice is meatless.

Anyone talking about pigs flying must have meant pigs-in-blankets, because they always fly right off their platters. That's also true for this twist, which uses ham in place of little wienies, and pairs it with its evergreen partner, Brie. A little caramelized onion works so well here, for a cocktail snack that's equally at home on the hors d'eouvre tray as at the game-day spread.

In Paris, you'll find ham-and-Brie on baguette in virtually every cafe, a lunch that hits all the right notes every time. Here, we put our American, sort of game-day spin on it, but those crucial main ingredients are still the stars of the show. In addition, you have hits of cornichon and a crust rendered so crisp and hot from the baking. The pull-apart aspect turns it into a party, or should we say a fête?