##INGREDIENTS (makes 6 servings)##
* 6 whole rosemary sprigs
* 1/4 cup olive oil
* 1 tbsp each finely chopped fresh rosemary
and finely grated lemon zest
* 2 cloves garlic, minced
* 1 tsp minced fresh chilies
* 6 mini wheels or three 4.5 oz wheels of brie cheese
* 1/4 cup chopped pimento
* crackers or flatbread
* cedar plank
(see INSTRUCTIONS below)
##INSTRUCTIONS##
1. Soak an untreated cedar plank (available at grocery, cookware and hardware stores) in water overnight. Preheat the grill to high and place the wet plank on the grate. Lay whole rosemary sprigs on the plank. Heat the plank until smoking and burning on the bottom at the edges, about 10 minutes.
2. Meanwhile, whisk the olive oil in a large bowl with the chopped rosemary, lemon zest, garlic and chilies. Add cheeses and pimento to the bowl and coat with the mixture. Let stand for 15 minutes.
3. Arrange the cheeses on top of the rosemary sprigs on the plank. Drizzle with any remaining marinade. Cover the grill and cook for 3 to 5 minutes or until the cheeses are swollen and ready to burst. Remove the plank from the grill using tongs and let stand for 5 minutes. Serve the cheeses on the plank with crackers or flatbread.
*Tip: If grilling isn’t possible, lay rosemary on a parchment-lined tray and place the cheeses on top. Bake in a preheated 375˚F oven for 3 to 5 minutes.*
Be the first to comment on "Cedar plank grilled brie"
Editor's note: This is a moderated forum, so your comments won't appear until approved by the moderator. Please help us foster a friendly environment by keeping your posts civil and on-point. We reserve the right to delete comments that include foul language, personal attacks on others, sales solicitations or any other inappropriate content. Posted comments reflect the opinions of the poster, not of gardeninglife.ca. Read our privacy policy for more information.