Recipe: Brie with Toppings (5) for Tracy/Ontario.

Glazed Almond Brie
Source: Volume I of Abby Mandel's cookbook, "Fast and Flavorful"
(16 servings)

1 Wheel imported Brie cheese * well chilled
2 tb Confectioners' sugar
1/2 c Sliced unblanched almonds
Red & green seedless grapes in clusters, for garnish

* The original recipe calls for "1 3/4-oz Wheel imported Brie. WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be careful not to remove or split the rind on the sides. It will form a wall for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly over the surface and arrange almonds on top, pressing gently into place. The cheese can be prepared to this point as many as 2 days in advance. Cover loosely with foil and refrigerate. Bring to room temperature before heating, place rack 6 inches from heat source and preheat the broiler. Line large baking sheet with aluminum foil, place cheese on it and sift 1 tablespoon of confectioners' sugar over nuts. Broil cheese until top is evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even browning. Watch carefully so it does not burn. Use foil to lift cheese and transfer it to serving platter. Tear foil and gently remove it. Garnish with clusters of grapes.

Brie With Caramelized Pecans
Yield: 30 Servings
Source: ChiliDog's Kitchen

2/3 C Brown Sugar
1/3 C Water
1/2 C Heavy Cream
4 Tb Unsalted Butter
1/2 C Spiced Pecans
1 8" Wheel Ripe Brie Cheese top rind

Combine the brown sugar and water in a heavy-bottomed saucepan and bring to a boil. Continue to cook over medium heat until the mixture reaches soft-ball stage (240 F.) Test with a candy thermometer about 4 minutes from the time the mixture begins to boil. Let the mixture cool slightly and stir in the cream. Continue to boil another 5 minutes or until the mixture is slightly thickened and glossy. Remove from heat and stir in the butter. Fold in the pecans. Pour the caramel mixture evenly over the top of the cheese, letting a little of it run down the sides. Serve with French Bread, crackers or apple wedges.

Honey Nut Brie
Yield: 1 Servings
Source: Diane Geary

1/4 c honey
1/4 c coarsely chopped pecans
1 tb brandy; (optional)
1 wheel; (14 oz.) brie cheese

Combine honey, pecans and brandy, if desired, in small bowl. Place cheese on large round ovenproof platter or 9 inch pie plate. Bake in preheated 500 degrees F oven 4 to 5 minutes or until cheese softens. Drizzle honey mixture over top of cheese. Bake 2 to 3 minutes longer or until topping is thoroughly heated. Do not melt cheese. Tip: Serve as a party dish with crackers, tart apple wedges and seedless grapes. Yields: 16 to 20 servings.

BRIE WITH HAZELNUT PEAR TOPPING & VARIATIONS
Source: Robin Cowdrey

1 round brie; 8 oz

HAZELNUT PEAR TOPPING:
1/2 very ripe pear; chopped
1/4 cup chopped toasted hazelnuts
1 tablespoon packed brown sugar
1 teaspoon hazelnut liqueur

Try this perfect-match combination or one of the five easy, delectable variations below. The rind on Brie, which is formed from mould as the cheese ripens is edible. Hazel Nut Pear Topping: In bowl, combine pears, toasted hazelnuts, brown sugar and liqueur. Cut off top rind of Brie, if desired. Place Brie on baking sheet; spread with topping. Bake in 350 F oven for 5 to 10 minutes or until cheese is softened. SUBSTITUTION: If a pear is not available for Hazelnut Pear Topping, use 2 canned pear halves, patted dry and chopped.

VARIATIONS:
BRIE WITH SWEET & NUTTY TOPPING: Omit Hazelnut Pear Topping. Stir together 1/4 cup chopped toasted pecans, 2 tbsp packed brown sugar, 2 tbsp dried cherries or raisins (optional) and 1 tbsp whisky; spread over Brie and bake.

BRIE W/ CRANBERRY MANDARIN TOPPING: Omit Hazelnut Pear Topping. Stir together 1/4 cup cranberry sauce, 1/4 cup canned mandarins, chopped, and pinch cinnamon; spread over Brie and bake.

BRIE WITH RED PEPPER TOPPING: Omit Hazelnut Pear Topping. Stir together 1/3 cup red pepper jelly and 2 tbsp diced sweet red pepper; spread over Brie and bake.

BRIE WITH FRUIT CHUTNEY TOPPING: Omit Hazelnut Pear Topping. Spread 1/3 cup fruit chutney over Brie and bake.

BRIE WITH STRAWBERRY TOPPING: Omit Hazelnut Pear Topping. Stir together 1/2 cup chopped strawberries, 2 tbsp white wine or vermouth, and 1 tbsp chopped fresh mint (optional); spread over Brie and bake. Yield: 10 to 15 servings

APPETIZER CHEESE TORTE:
14 Ounces Brie cheese wheel
1/2 Cup butter
1 Clove garlic minced
1/3 Cup walnuts chopped
1/3 Cup finely chopped ripe olives
2 Tablespoons chopped fresh basil

Carefully slice the Brie horizontally into three layers. Combine the butter, garlic, walnuts, olives, and basil in a small bowl. Blend until well mixed. Evenly spread the butter mixture between the layers of the cheese and gently press cheese layers back together. Cover in plastic wrap and refrigerate. 15 minutes before serving, remove from refrigerator. Serve with crackers.