Cedar-Planked Brie Recipe
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.
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Reprinted with permission from Weber’s Smoke by Jamie Purviance (2012 Oxmoor House).[img_assist|nid=2132316|title=|desc=|link=popup|align=middle|width=225|height=244]