I’ve been serving this recipe for cedar planked brie to guests for over ten years now. It’s one of those appetizers you throw down in the middle of the table and watch your guests devour. And why wouldn’t they? It has melted cheese, roasted garlic, balsamic vinegar and roasted red pepper. Hello? Its a freakin’ flavour explosion.
Warning: I will not be held accountable for the addictive nature of this appetizer. Remember, not only is it BBQ season, but it’s swimsuit season. Enjoy in moderation.
Cedar Planked Brie
1 cedar plank, soaked in water for at least 4 hours prior to using
1 wheel of brie (8 to 10 inches)
2 heads of garlic, slow roasted
2 green onions, finely chopped
1 whole roasted red pepper from jar, patted dry and diced
2 tbsp olive oil
2 tbsp fresh thyme
2 tbsp balsamic vinegar
2 tsp black pepper
salt to taste
Preheat grill to high. With a sharp knife, scrape rind off of top of brie to expose cheese. Set aside. Mash slow roasted garlic cloves with back of fork. Add green onions, red pepper, thyme, balsamic vinegar, 2 tbsp of olive oil, black pepper and salt. Spread mixture over brie. Place soaked plank on grill, close lid and bake for 10 minutes until it begins to crackle and smoke. Being careful of smoke, open lid and place cheese on plank. Close lid and plank-bake for 10-12 minutes until cheese begins to melt and bubble. Remove plank from grill. Serve with slices of crusty bread.
Pleasantville Note: Here is an easy way to roast garlic. Garlic can be roasted a day in advance and kept in refrigerator. Don’t get caught up in drinking and talking to your guests while this is on the barbecue. I speak from experience as we had one melt off in the grill and another time the plank burst into flames. Mind your cheese.