A half wheel of brie becomes dinner when you roast it with garlic until the inside turns silky and spoonable. Toast bread, crack walnuts, and you have something to spread on that melts into everything it touches.

Serves 2. 25 minutes, 10 at the stove.

About 290 calories a serving, 5 g protein, 15 g carbohydrate, 25 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half wheel brie, 3 cloves garlic, 2 tablespoons oil, pinch salt, pinch pepper, 1 small loaf crusty bread, 1/3 cup [40g] walnuts.

1. Heat the oven to 375°F [190°C]. Slice 3 garlic cloves thin and scatter them over the cut side of the brie half, drizzle with 2 tablespoons oil, and season with a pinch each of salt and pepper. Set it in a small baking dish or on a piece of foil.
2. Slice the bread on an angle into half-inch pieces and lay them on a sheet. Toast in the oven alongside the brie until the bread is golden at the edges, about 8 minutes; the brie should be soft inside, with the rind beginning to brown.8 min
3. While the bread and cheese toast, roughly chop 1/3 cup walnuts and toss them in a small dry skillet over medium heat, stirring often, until fragrant and lightly toasted, about 4 minutes.4 min
4. Spread the warm brie onto the warm crostini, top with the toasted walnuts, and serve warm. Set out a small spoon for scooping the melted centers if needed.

Note Swap walnuts for toasted hazelnuts or pecans. Leftover brie keeps three days wrapped; toast any remaining bread and eat it plain or with jam. Serve with a simple green salad dressed in oil and vinegar to balance the richness.

A half wedge of brie becomes the star of dinner when you melt it onto toasted bread with roasted garlic and serve it over peppery greens. Takes thirty minutes from fridge to table.

Serves 2. 30 minutes, 15 at the stove.

About 740 calories a serving, 21 g protein, 63 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 piece brie wedge, half, 3 tablespoons oil, 4 cloves garlic, to taste salt, to taste pepper, 1 tablespoon butter, one 8-inch piece rustic bread or ciabatta, 2 cups mixed greens or arugula.

1. Heat your oven to 400°F [200°C]. Slice 4 cloves of garlic in half lengthwise and toss with 2 tablespoons of oil and a pinch of salt. Spread on a small baking sheet and roast for 12 to 15 minutes, until golden and soft, then set aside.15 min
2. While the garlic roasts, slice your bread crosswise into 8 slices about half an inch thick. Brush both sides lightly with the remaining 1 tablespoon of oil and arrange on another baking sheet. Toast in the oven with the garlic for the last 4 to 5 minutes, until golden, then pull out.5 min
3. Cut the half brie wedge into 4 slices and place one slice on each of 4 crostini. Top each with a roasted garlic half. Return to the oven for 2 to 3 minutes, until the brie is soft and creamy.3 min
4. Toss 2 cups of mixed greens or arugula with 1 tablespoon of melted butter, a squeeze of the roasted garlic cloves, salt and pepper. Divide between two plates.
5. Top each plate of greens with 2 warm brie crostini and serve at once.

Note Swap the brie for goat cheese or any soft cheese you have. Leftover crostini keep covered at room temperature for two days and warm up well in a low oven. Serve with a glass of white wine or a simple salad.

Soft, melting brie makes the best grilled cheese, especially when paired with apple and a touch of garlic. A few slices of brie from the back of the fridge become dinner in minutes. Serve with a simple salad or soup on the side.

Serves 2. 15 minutes, 10 at the stove.

About 450 calories a serving, 14 g protein, 43 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need a few slices (about 3 oz [85g]) brie, 2 tablespoons butter, 1 clove garlic, pinch salt, pinch pepper, 4 slices bread (crusty or sourdough), 1 medium apple.

1. Slice 1 medium apple thinly and set aside. Mince 1 clove garlic and mix it into 2 tablespoons soft butter with a pinch of salt and pepper.
2. Spread half the garlic butter on one side of two bread slices. Layer a few slices of brie and half the apple slices on each, then top with the remaining two bread slices, butter side out.
3. Heat a skillet over medium heat. Place both sandwiches in the pan and cook until golden, about 3 minutes, then flip carefully and cook the other side until golden and the brie is melting, another 2 to 3 minutes. The cheese should be soft and starting to ooze at the edges.6 min

Note Swap the apple for thin slices of pear or a small handful of arugula tucked in with the cheese. Leftovers keep a day wrapped in foil and reheat gently in a dry skillet. Serve with a sharp green salad dressed in vinaigrette or a mug of tomato soup.