Smoked Brie with Roasted Peppers and Garlic
Recipe Type: Appetizer, Side Dish
Author: Grill Dome
Brie, in its under-ripe form, is very firm and mild with a white, smooth rind. The edible rind is a natural part of the cheese. At the peak of ripeness the brie will be creamy and have a savory flavor of mushrooms and pears. Due to its mild flavor, brie goes well with most fruits, nuts, crackers, and breads. It oozes deliciously when heated. Lightly smoking the brie with roasted red peppers and garlic on a cedar plank makes for a simple, yet elegant, appetizer.
  • 1 (15-oz.) Wheel Double Crème Brie
  • 3 Tbsp Minced Garlic (about four large cloves)
  • 3/4 Cup Extra Virgin Olive Oil
  • 2 Green Onions, white part only, finely chopped (about 1 1/2 tablespoons)
  • 1 (7-ounce) jar Roasted Red Bell Pepper, drained and diced
  • 2 tsp Dried Thyme (or 2 Tbsp fresh)
  • 2 Tbsp Well-Aged Balsamic Vinegar
  • 1 tsp Cracked Black Pepper
  • 1/2 tsp Coarse Kosher Salt
  • 1 Cedar Plank, soaked in hot water for one hour
  1. Prepare Grill Dome for high-heat (375° F) cooking.
  2. With a sharp knife or cheese plane, remove the rind from the top of the wheel of brie to expose cheese. Set aside.
  3. Heat 3/4 cup of olive oil in a small saucepan over medium-high heat and add the garlic. Reduce heat to medium-low and simmer garlic until softened and beginning to color, about 15 to 20 minutes, being careful not to scorch the garlic. Remove saucepan from the heat and, using a slotted spoon, transfer garlic to small bowl to cool. Reserve two tablespoons of the garlic-infused oil. (The remaining infused oil may be reserved for another use. Keep covered and refrigerated for
  4. up to one week.)
  5. Add green onions, roasted red pepper, thyme, balsamic vinegar, two tablespoons of the infused olive oil, and black pepper. Season with salt and mix thoroughly to incorporate. (May be prepared up to one day ahead, cover and refrigerate. Bring to room temperature before continuing.)
  6. Spread garlic and pepper mixture over the top of the brie.
  7. Place soaked plank on grill, close lid and cook for 10 minutes or until it begins to crackle and smoke. Open the grill and place cheese on plank. Close lid and plank-bake for 10 to 12 minutes or until the cheese begins to melt and bubble.
  8. Using oven mitts or chef’s tongs, remove the planked cheese from grill. The cheese may be presented on the plank for a unique presentation. Serve with slices of crusty bread or crudités.

Recipe Submitted by: Mike Stines (Grill Dome Community)


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