Never heard of it (leftover brie). Can you hum a few bars?

Do you like brie? Are you trying to make it special? Because, you could just spread it on toast! Or toast it on bread. Smear it on pear slices. Roll it up in an omelette. Drop dabs on tomato soup and stir in. Or add it to your biscuit batter, or shortbread. Melt it somewhat and drizzle over ice cream with or without a drip of brandy. Blend it with some sugar and butter and frost a chocolate cake. Put dabs on really hot oatmeal and stir in. Roll with chopped fresh fruit into nice leaves. Melt on top of a steak. Mix with lightly browned sliced shallots and, if necessary a few drops of cream and make a dip. Or if you want to go fancy, make toast points instead of just toast and combine with some sweetish seafoody thing like salmon roe or lox or baby scallops or cocktail shrimp. I mean, it's cheese. It's moderately funky. You can do just about anything, but it's good on toast. Or for total decadence, buttered toast.

Or, instead of going to the bother of trying to get the figs and nuts out, pass it along to a friend who will like it.

Okay, Colleen, I no longer feel un-healthy about mine (except the toast, which in moderation of both it and cheese isn't so bad...) I've never heard of Tartiflette before. Decadent, sure, but we have to go sometime...

Creamed corn with brie. You feel like Marie Antoinette. Let them eat cake!

I like Colleen’s suggestion for stuffing chicken breasts. Maybe add some herbs, too. You could also just use it for grilled cheese sandwiches.

Bries are not very big. What quantity do you have to use up? Brie and cranberry sauce is a classic sandwich if you just have a little.

Floral and chloebud have reminded me that ham, Brie and fig jam toasted sandwiches (ie, grilled sandwiches, not sandwiches on toast) are very yummy!

I eat it for breakfast. Doesn't everyone? There's no such thing as "leftover" brie!

Confused. We have baby bries here, too, of course, but a full sized brie is like 25 cm or more. Not so small...

I have to come in here for a tartiflette.

To make one, you fry onions. When translucide, add sliced potatoes and cook until tender. Add bacon lardons and cook. Add garlic and cook a minute. Tip into a dish. Top with a reblochon cheese cut in half and bake. No milk/cream..... You can make it with already cooked potatoes too. I ahve never tried it with a different cheese but why not give it a go. Delicious.

Camembert is the little one. Wheels of Brie are very big.