Open-Face Brie, Apple, and Arugula Sandwiches

This quick, easy sandwich pairs the peppery kick of arugula with sweet apples and mellow, creamy melted brie on top. A cup of hot soup turns it into a meal. 

• 8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)
• 8 tsp. Dijon mustard
• 4 cups packed baby arugula
• 1 medium Fuji apple, cored and thinly sliced
• Kosher salt and freshly ground black pepper
• 8 oz. Brie, thinly sliced

Position a rack 6 inches from the broiler and heat the broiler to high.

Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes.

Remove the pan from the oven, flip the bread over, and spread 1 tsp. of the mustard evenly on each untoasted side. Top with the arugula and then the apple slices. Season lightly with salt and pepper, and then arrange the Brie slices in a single layer over the apples.

Broil just until the Brie starts to melt, 1 to 2 minutes (don’t let it melt too much or the apple will get warm and the arugula will wilt). Sprinkle with a little black pepper.

Crostini with Brie Dates and Toasted Walnuts

This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.

• 1 medium baguette (about 1/2 lb.), sliced into 1/2-inch rounds (about 24 slices)
• 2 Tbs. olive oil
• Kosher salt
• 1/2 cup coarsely chopped toasted walnuts
• 1/2 cup Medjool dates (about 6 to 8), pitted and coarsely chopped
• 1 Tbs. honey
• 1 Tbs. balsamic vinegar
• 6 oz. brie, rind trimmed and softened to room temperature
• 2 Tbs. thinly sliced chives

Position a rack in the center of the oven and heat the oven to 425°F. Set the bread slices on a large baking sheet; dab both sides with the oil and sprinkle one side lightly with salt (about 1/4 tsp. for all the bread). Bake until the bread starts to brown and crisp, about 8 minutes. Meanwhile, in a medium bowl, toss the walnuts with the dates, honey, and vinegar.

While the bread is still warm, spread with brie and then top with the date and nut mixture. Sprinkle with the chives and serve.

Baked Brie with Dried Cherries & Thyme

• 1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
• 1 sheet frozen puff pastry, thawed
• 1/3 cup dried cherries, coarsely chopped
• 2 tsp. chopped fresh thyme
• 1 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 425°F.

Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Open-Face Brie, Apple, and Arugula Sandwiches

This quick, easy sandwich pairs the peppery kick of arugula with sweet apples and mellow, creamy melted brie on top. A cup of hot soup turns it into a meal. 

• 8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)
• 8 tsp. Dijon mustard
• 4 cups packed baby arugula
• 1 medium Fuji apple, cored and thinly sliced
• Kosher salt and freshly ground black pepper
• 8 oz. Brie, thinly sliced

Position a rack 6 inches from the broiler and heat the broiler to high.

Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes.

Remove the pan from the oven, flip the bread over, and spread 1 tsp. of the mustard evenly on each untoasted side. Top with the arugula and then the apple slices. Season lightly with salt and pepper, and then arrange the Brie slices in a single layer over the apples.

Broil just until the Brie starts to melt, 1 to 2 minutes (don’t let it melt too much or the apple will get warm and the arugula will wilt). Sprinkle with a little black pepper.

Prosciutto, Apple, and Brie Monte Cristos

A decadent cross between French toast and ham and cheese sandwiches, these Monte Cristos are also good with pear instead of apple.

• 2 Tbs. Dijon mustard
• 2 Tbs. honey
• 8 3/4-inch-thick slices crusty artisan-style bread (if necessary, cut on an angle to make sandwich-size slices)
• 6 oz. Brie, thinly sliced
• 3 oz. thinly sliced prosciutto
• 1 small, crisp, sweet apple, such as Gala or Fuji, cored and thinly sliced
• 4 large eggs
• 1/2 tsp. ground allspice
• 1-1/2 oz. (3 Tbs.) unsalted butter
• Kosher salt

Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, prosciutto, apple slices, and then the remaining 4 slices of bread, mustard side down.

Beat the eggs and allspice in a large shallow bowl.

Melt 1-1/2 Tbs. of the butter in a 10-inch nonstick skillet over medium-low heat. Dip both sides of two of the sandwiches into the eggs. Cook, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining butter and sandwiches. Cut the sandwiches in half, sprinkle with salt, and serve.

Oven-Toasted Ham, Brie and Apple Sandwiches

To give this sandwich a substantial main-course feel, look for a thinly sliced ham steak rather than deli ham for a meaty flavor and texture. Creamy brie and crunchy tart-sweet apples complement the robust ham.

• 1 large baguette (about 1 lb.), cut into 4 pieces
• 7 oz. brie, most of the rind trimmed off and thinly sliced  (trim and slice the brie while it's cold)
• 2 Tbs. unsalted butter
• 1-1/2 medium Granny Smith apples, cored, and cut into 1/4-inch-thick wedges (about 1-1/2 cups)
• 3/4 lb. ham steak, thinly sliced on the diagonal
• 2 Tbs. whole-grain Dijon mustard
• 1 Tbs. honey
• 1 tsp. chopped fresh thyme

Tip:

Look for a ham steak that’s labeled “ham in natural juices.”

Position a rack in the center of the oven and heat the oven to 425°F. Split the baguette pieces lengthwise, open them up like a book, and top one side with the brie. Set on a baking sheet lined with parchment paper or aluminum foil, and bake until the cheese melts and the bread lightly browns, about 5 minutes.

Meanwhile, melt the butter in a large (12-inch) heavy-duty skillet over medium-high heat. Add the apples and cook, tossing every minute or so, until they start to soften and brown in places, 3 to 4 minutes. Add the ham and cook, gently tossing, until it warms. Remove from the heat and gently toss with the mustard, honey, and thyme until the ham and apples are evenly coated. Using tongs, distribute the ham mixture into the warm pieces of baguette, secure with 2 toothpicks, cut in half, and serve.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

• One-half ripe pear, cored and thinly sliced
• 1 tsp. fresh lemon juice
• 1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
• 1-1/2 tsp. lightly chopped fresh thyme leaves
• Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
• 2 Tbs. Dijon mustard
• 8 oz. Brie, sliced
• 4 tsp. unsalted butter, softened

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

• One-half ripe pear, cored and thinly sliced
• 1 tsp. fresh lemon juice
• 1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
• 1-1/2 tsp. lightly chopped fresh thyme leaves
• Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
• 2 Tbs. Dijon mustard
• 8 oz. Brie, sliced
• 4 tsp. unsalted butter, softened

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Baked Brie with Dried Cherries & Thyme

• 1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
• 1 sheet frozen puff pastry, thawed
• 1/3 cup dried cherries, coarsely chopped
• 2 tsp. chopped fresh thyme
• 1 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 425°F.

Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Open-Face Brie, Apple, and Arugula Sandwiches

This quick, easy sandwich pairs the peppery kick of arugula with sweet apples and mellow, creamy melted brie on top. A cup of hot soup turns it into a meal. 

• 8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)
• 8 tsp. Dijon mustard
• 4 cups packed baby arugula
• 1 medium Fuji apple, cored and thinly sliced
• Kosher salt and freshly ground black pepper
• 8 oz. Brie, thinly sliced

Position a rack 6 inches from the broiler and heat the broiler to high.

Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes.

Remove the pan from the oven, flip the bread over, and spread 1 tsp. of the mustard evenly on each untoasted side. Top with the arugula and then the apple slices. Season lightly with salt and pepper, and then arrange the Brie slices in a single layer over the apples.

Broil just until the Brie starts to melt, 1 to 2 minutes (don’t let it melt too much or the apple will get warm and the arugula will wilt). Sprinkle with a little black pepper.

Baked Brie with Dried Cherries & Thyme

• 1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
• 1 sheet frozen puff pastry, thawed
• 1/3 cup dried cherries, coarsely chopped
• 2 tsp. chopped fresh thyme
• 1 Tbs. unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 425°F.

Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Prosciutto, Apple, and Brie Monte Cristos

A decadent cross between French toast and ham and cheese sandwiches, these Monte Cristos are also good with pear instead of apple.

• 2 Tbs. Dijon mustard
• 2 Tbs. honey
• 8 3/4-inch-thick slices crusty artisan-style bread (if necessary, cut on an angle to make sandwich-size slices)
• 6 oz. Brie, thinly sliced
• 3 oz. thinly sliced prosciutto
• 1 small, crisp, sweet apple, such as Gala or Fuji, cored and thinly sliced
• 4 large eggs
• 1/2 tsp. ground allspice
• 1-1/2 oz. (3 Tbs.) unsalted butter
• Kosher salt

Combine the mustard and honey in a small bowl. Set the bread slices on a work surface and spread one side of each with the mustard mixture, dividing it evenly. Top 4 of the bread slices with the Brie, prosciutto, apple slices, and then the remaining 4 slices of bread, mustard side down.

Beat the eggs and allspice in a large shallow bowl.

Melt 1-1/2 Tbs. of the butter in a 10-inch nonstick skillet over medium-low heat. Dip both sides of two of the sandwiches into the eggs. Cook, covered, until the bottom sides are golden, about 3 minutes. Carefully flip and continue cooking, covered, until the other sides are golden, about 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining butter and sandwiches. Cut the sandwiches in half, sprinkle with salt, and serve.

Baked Brie with Pears and Apricots

Forget the baked Brie of yore. This one is like an overstuffed purse full of glistening nuts and preserves. Make it ahead of time for a holiday party, or serve thick slices for dessert with coffee or glasses of Riesling.

• 1 medium Bosc pear, diced
• 1/2 cup dried apricots, chopped
• 1/2 cup dried figs, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 cup apricot jam
• 2 sheets puff pastry
• 1 wheel Brie (2.2 lb.)
• 1 egg yolk

Tip:

For a smaller Brie (8 ounces), use one sheet of pastry dough and halve the fruit mixture. Baked Brie can be served warm or at room temperature.

Preheat the oven to 400°F and line a lipped cookie sheet or baking dish with parchment paper. You can also use a 12-inch pie pan or large springform pan. (A wheel of Brie of this size is 9 inches across, so this will give you plenty of room.)

In a bowl, combine the pear, apricots, figs, cranberries, walnuts, and apricot jam until well mixed.

Unfold the puff pastry on a lightly floured surface, and roll out both sheets of dough so that they are about an inch wider on all sides than they were originally. You’ll want to be able to encase the Brie between the two sheets and crimp the edges well.

Place the wheel of Brie in the center of one of the pastry sheets, then spoon the fruit mixture onto the cheese, using a spatula to spread it out in an even layer.

Drape the second sheet of puff pastry over the fruit-topped cheese, and crimp the edges shut. (You may want to trim off the corners with kitchen scissors.) Make sure you seal the puff pastry well so that the Brie doesn’t ooze out in the oven. Do not make any holes in the dough.

Combine the egg yolk and 1 Tbs. water in a small dish, then brush the mixture over the surface of the pastry with a pastry brush.

Bake the Brie for 15 to 20 minutes, or until golden brown. Let it rest for 10 minutes before serving.

Grilled Brie Sandwiches with Apricot Jam

These make delicious and popular appetizers. Cut the sandwiches in halves or quarters, arrange on a platter, and serve.

• 4 tsp. salted butter, at room temperature
• 8 slices French bread, cut on an angle 1/4-inch thick
• 3 Tbs. apricot jam
• 5 oz. ripe Brie or Camembert, rind removed; cheese sliced while cold (leave the slices at room temperature for easier spreading)

Butter all the bread slices on one side only. Put them all, buttered side down, on a cutting board. Spread four of the slices with a thin layer of jam (about 2 tsp. per slice). Spread the cheese on the other four slices. Pair the jam slices with the cheese slices.

Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the-griddle without crowding, cover, and cook until the cheese has just begun to melt and the bread is golden brown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds. Cut the sandwiches in halves or quarters and serve immediately.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

• One-half ripe pear, cored and thinly sliced
• 1 tsp. fresh lemon juice
• 1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
• 1-1/2 tsp. lightly chopped fresh thyme leaves
• Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
• 2 Tbs. Dijon mustard
• 8 oz. Brie, sliced
• 4 tsp. unsalted butter, softened

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Brie Fondue with Fresh Thyme and Chardonnay

The fresh herbs and wine in this fondue add a decadency that masks how simple it is to prepare. Play up this entertaining classic by stirring in luxurious ingredients like fresh lobster, crabmeat, sautéed mushrooms, or spinach. Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes.

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• 1/2 cup Chardonnay
• 1 lb. brie, rind removed and cut into 1-inch pieces
• 1-1/2 Tbs. cornstarch
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• Kosher salt
• 4 medium Fuji apples (or Macoun), cored and cut into 1-inch slices (about 4 cups)

Melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the Chardonnay and 1/4 cup water, and bring to a simmer. In a small bowl, toss the brie with the cornstarch to coat and then whisk into the wine until the cheese completely melts, about 2 minutes. Stir in the thyme and 1/2 tsp. black pepper. Taste and add more pepper or salt if needed. Transfer to a fondue pot, set out long skewers, and let guests serve themselves by dipping the apple slices into the fondue.

Crostini with Brie Dates and Toasted Walnuts

This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.

• 1 medium baguette (about 1/2 lb.), sliced into 1/2-inch rounds (about 24 slices)
• 2 Tbs. olive oil
• Kosher salt
• 1/2 cup coarsely chopped toasted walnuts
• 1/2 cup Medjool dates (about 6 to 8), pitted and coarsely chopped
• 1 Tbs. honey
• 1 Tbs. balsamic vinegar
• 6 oz. brie, rind trimmed and softened to room temperature
• 2 Tbs. thinly sliced chives

Position a rack in the center of the oven and heat the oven to 425°F. Set the bread slices on a large baking sheet; dab both sides with the oil and sprinkle one side lightly with salt (about 1/4 tsp. for all the bread). Bake until the bread starts to brown and crisp, about 8 minutes. Meanwhile, in a medium bowl, toss the walnuts with the dates, honey, and vinegar.

While the bread is still warm, spread with brie and then top with the date and nut mixture. Sprinkle with the chives and serve.

Brie Fondue with Fresh Thyme and Chardonnay

The fresh herbs and wine in this fondue add a decadency that masks how simple it is to prepare. Play up this entertaining classic by stirring in luxurious ingredients like fresh lobster, crabmeat, sautéed mushrooms, or spinach. Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes.

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• 1/2 cup Chardonnay
• 1 lb. brie, rind removed and cut into 1-inch pieces
• 1-1/2 Tbs. cornstarch
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• Kosher salt
• 4 medium Fuji apples (or Macoun), cored and cut into 1-inch slices (about 4 cups)

Melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the Chardonnay and 1/4 cup water, and bring to a simmer. In a small bowl, toss the brie with the cornstarch to coat and then whisk into the wine until the cheese completely melts, about 2 minutes. Stir in the thyme and 1/2 tsp. black pepper. Taste and add more pepper or salt if needed. Transfer to a fondue pot, set out long skewers, and let guests serve themselves by dipping the apple slices into the fondue.