I first shared this recipe for Cedar Planked Brie way back in 2012, around the same time I shared my favourite sangria recipe. The sangria recipe recently received an upgrade so I figured this brie recipe could use one too. Worth noting, they pair beautifully together.
Cedar planked brie is one of those appetizers you throw down in the middle of the table and watch your guests devour at a summer barbecue. And why wouldn’t they? It has melted cheese, roasted garlic, balsamic vinegar and roasted red pepper. It’s a flavour explosion.
Honestly though, my daughters and I have started to have this as a bit of a meal with the three of us. Served with roasted potatoes and crusty bread, it’s similar to a raclette and makes a perfect summer meal.
When I originally published this recipe for Cedar Planked Brie, I used a large wheel of brie but I have to be honest and admit that I have cut myself too many time trying to cut the rind off. Now I use two smaller ones, and divide the topping between the two. You can use your best judgement on this, but I appreciate what my fingers can do for me, so small wheels of brie it is!
Here’s a couple of notes about this recipe. The cedar plank will smoke and sputter, so be sure to stand back when you lift the lid on your barbecue or the smoke will sting your eyes. Been there done that.
Don’t get caught up in drinking and talking to your guests while this is on the barbecue. I speak from experience as I once had one melt off in the grill and another time the plank burst into flames. A devastating loss of cheese. Your sympathies and condolences are graciously accepted.
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
- 1 large wheel of brie, 8-10 inches or 2 small
- 2 heads of garlic slow roasted
- 3 green onions chopped fine
- 1 cup jarred roasted red pepper chopped fine
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp fresh thyme chopped
- 2 tsp black pepper
- kosher 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 in a medium bowl. 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 and small roasted baby potatoes.
Quick note: Here is an easy way to roast garlic. Garlic can be roasted a day in advance and kept in refrigerator.