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!