Brie is a dessert cheese, usually served at room temperature or even slightly warmed.

It has a distinctive rich, creamy flavor and is delicious served with sliced apples or pears, crackers, sliced baguettes or even ginger snap cookies.

Although Brie is traditionally a French cheese, it is made all over the world, with the highest quality Brie coming from France. The cheese has been manufactured in one form or another since the eighth century, and was popular with French royalty before becoming the beloved cheese of today.

Brie can be served plain or easily dressed up for any occasion.

Depending upon the topping, it is delicious as an appetizer or dessert. Scoring the top of the brie with quarter-inch deep slices will allow the topping to bake into the cheese.

A key to pastry wrapped brie is to freeze it before baking. As the pastry bakes, the frozen cheese will warm and soften but will not melt out of the pastry.

Savory pesto brie

1 or 2 pound Brie

3-6 tablespoons Sun Dried Tomato Pesto

Score the top of the brie making three ¼” deep slices in each direction.

Spread pesto over top of brie.

Place brie on baking sheet.

Warm in 350 oven for 8-12 minutes until cheese is beginning to become soft but not melt.

Serve with sliced baguette or crackers.

Caramel and pecan dessert brie

1 or 2 pound Brie

3-6 tablespoons of Mrs. Richardson’s Caramel Topping

3-6 oz Pecan Halves

Score the top of the brie making three ¼” deep slices in each direction.

Warm caramel just enough so you can spread it.

Spread caramel over the top of the brie leaving a 1 inch border around the edge with no topping.

Arrange pecans in decorative pattern on top of caramel.

Place brie on baking sheet.

Warm in 350 oven for 8-12 minutes until cheese is beginning to become soft but not melt.

Serve with sliced apples, pears and ginger snap cookies.

Pesto brie wrapped in puff pastry

Score the top of the brie making three ¼” deep slices in each direction.

Spread pesto over top of brie – freeze for 10 minutes.

Thaw puff dough according to package.

Roll puff dough into square 12 inch square.

Place brie in center of puff pastry.

Carefully bring up edges of brie and fold out into a flower pattern.

Pinch underneath flower to keep dough from coming apart.

Brush lightly with beaten egg.

Freeze for 2 hours or overnight.

Place brie on parchment lined baking sheet.

Bake in 400 degree oven for 20-30 minutes until pastry is golden brown.

Let rest 15-20 minutes before serving.

Darrell Reeds is the executive chef at Redmond-based Savory Moment, formerly known as Month of Meals.