Recipes for left-over Brie?
There is a delicious recipe from Bon Appetit that is available on the Epicurious site for Brie and Wild Mushroom Fondue (link below).
Use your brie in a quiche (maybe with spinach) or an omelet. Stuff chicken breasts with it (maybe with sundried tomatoes and basil). And you can certainly use it with pasta and whatever you have on hand (halved cherry tomatoes and basil, asparagus, ham or bacon, mushrooms, etc.) - since it melts so quickly, you don't need to make a sauce from it - just dice and toss with the hot pasta.
I'm not sure how long Brie lasts but if you start to entertain for Christmas here is a great and festive appetizer.
Cranberry Glazed Brie
3/4c. firmly packed golden brown sugar
1/3c. dried currants
1/8tsp. dry mustard
1/8tsp ground cardamom
1 2.2 lb. 8" wheel of Brie
apple or pear slices
Combine all ingredients in heavy nonaluminum saucepan
Cook over medium-high heat until most of the berries pop stirring, about 5 min. Cool
Cut a circle in the top rind of the cheese leaving a 1/2 inch border and cut off just the top. Fill the center with the cranberries. Bake @ 350 until soft, about 12 min.
In your case with the brie already cut you could probably heat the brie and cranberries separately and spoon the marmalade over the cheese. Maybe using a bowl shape so the Brie doesn't run to far.