If you’ve never tried baking brie before, you’ve got to try it! It’s the easiest thing to do and it becomes all melty and yum. A cedar plank is the perfect foundation for this gooey appetizer. It infuses a smoky flavour into the cheese and doubles as a rustic serving tray.
The dried plums infuse more flavour while the rosemary along with barbecue sauce adds just enough tang to balance it all out. The rind of the brie acts as an organic container until the flesh is pierced to release the warmed cheese, flooding the cedar plank with its creamy goodness.
Cedar Planked Brie topped with Dried Plum Rosemary Sauce – serves 3-4
- 200g dried plums
- ½ cup water
- ¼ cup maple syrup
- ¼ cup barbecue sauce
- 1 tsp fresh chopped rosemary
- 2 brie cheese wheels
Step 1:
Soak your cedar plank for at least an hour and preheat the grill.
Step 2:
Place the dried plums and water in a food processor until blended. Add the maple syrup and barbecue sauce and blend until smooth and well combined.
Step 3:
Place the sauce into a small saucepan and stir in the chopped rosemary. Heat it slowly through until it’s simmering, then simmer for 10 more minutes.
Step 4:
Place the brie on the soaked plank and place on the hot grill and cook for 8-10 minutes.
Step 5:
Add the warmed sauce to the top of the cheese and allow to sit on grill a few more minutes.
Step 6:
Remove the cedar plank from grill and allow the cheese to sit a few minutes before serving.
Serve this gooey goodness with your favourite crackers or bread for dipping. If you can’t find dried plums or if the real thing is out of season, you can still make this fabulous dish. Just use a store-bought chutney instead. It works well as an entrée but can also be served as a scrumptious cheeseboard for dessert. It is rich, velvety and delicious.
