“Beauty and the Beast” sings and dances onto movie theater screens this week leading us to cheese-fully pun, “Brie Our Guest!” and wheel out the brie. The appetizer table staple, baked in a flaky crust or oozing out from under a hot topping, also melts beautifully into creamy soups with roasted mushrooms, red peppers, asparagus or cauliflower. Brie adds a French touch to main stays like four cheese buttery RITZ Crackers mac and cheese; steak sliders with caramelized onions and figs; and chicken stuffed with spinach and cranberries. Instead of wrapping your wheel, fill brie and bacon jam phyllo cups, stuff roasted garlic and brie pull-apart bread or roll out tender brie biscuits. Paired with fruit in blueberry, brie and lemon curd grilled cheese, apple brie salad, quick strawberry and brie bites, grilled brie-stuffed figs with honey and a classic strawberry balsamic baked brie, brie is the belle of the ball.
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