Cooking a Brie on the grill on a cedar plank turns it into a centerpiece of oozing delight, as the topping melts down into the brie and the smoldering cedar plank keeps it warm during the appetizer hour.
- 1 Cedar Grilling Plank, Soaked
- 6 inch Brie wheel
- 1 entire head of garlic, peeled
- 1 green onion
- 1 roasted & peeled red pepper
- 2 Tb. ea. of black pepper, fresh thyme and Balsamic vinegar
To make the Roasted Garlic & Pepper Topping:
Place the peeled garlic cloves in a small pan with 1/2 C. olive oil, cook on low till garlic gets soft and a little brown (about 20 min.). Drain and let cool.
In a food processor, mince together the garlic, green onion, roasted red pepper, fresh thyme, Balsamic vinegar, and black pepper.
To Smoke the Brie:
Place a soaked Cedar Grilling Plank on a medium high grill for 2-5 minutes or until you hear it start to pop and crackle. Cut the top skin off the Brie then place on the plank.
Cover the top of the Brie with the topping (pile it on liberally) or use your favorite chutney or brown sugar topping.
Grill on medium heat and cook till the Brie begins to melt, serve with crackers. DO NOT LEAVE GRILL UNATTENDED, as the plank only needs about 12-16 minutes. Monitor and remove from grill JUST BEFORE it looks like it is going to ooze out the side.
Serve in the middle of a platter surrounded with bread or crackers. Enjoy!