A summer appetizer topped with cherry chutney and toasted almonds.
2 tsp vegetable oil
2 tbsp minced yellow onion
1/2 tsp minced garlic
2 tsp peeled, minced fresh ginger
1/2 cup cherry preserves
Crushed red pepper flakes
1 wheel (8 oz.) Brie cheese
1/4 cup sliced almonds, toasted
Baguette slices or crackers
Step 1: In a small, heavy-bottomed saucepan over medium heat, warm the oil. Add the onion and cook, stirring often, until golden, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Stir in the ginger, preserves, a pinch of cinnamon and a pinch of red pepper flakes and bring to a simmer. Reduce the heat to very low and cook for 3 minutes. Transfer to a bowl to cool.
Step 2: Prepare a two-zone fire for medium heat (350°F to 450°F).
Step 3: Brush the cooking grate clean. Place the soaked plank over direct medium heat and close the lid. After 5-10 minutes, when the plank begins to smoke and char, turn the plank over.
Step 4: Set the Brie in the centre of the plank and cook over direct medium heat, with the lid closed, until the cheese softens and the rind turns a pale golden brown, about 10 minutes. Use a wide spatula to transfer the Brie to a serving plate.
Step 5: Spoon half of the chutney over the cheese and top with the toasted almonds. Serve with bread or crackers and the remaining chutney on the side.
See more recipes from Weber's Smoke.
Reprinted with permission from Weber's Smoke by Jamie Purviance (2012 Oxmoor House).