10 Ways to Dress Up a Wheel of Brie

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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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Meals

Ingredients

Dinners

Tips & Techniques

10 Ways to Dress Up a Wheel of Brie

The Beauty of Brie

Pop the Top

Orange Marmalade with Rosemary

Spiced Caramel with Pumpkin Seeds

Apple Crisp

Sun-dried Tomatoes and Artichokes

Mango Chutney with Roasted Peanuts

Wine-Soaked Berries

Asian Pear and Arugula

Roasted Grapes

Prosciutto and Fig

Roasted Mushrooms and Thyme

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