Peach Melba Planked Brie

Submitted by TOOLBELT DIVA

"Cedar, Oak and/or Maple planks are increasingly popular use in food preparation. In particular, BBQ Grilling. Personally, I love planking on my barbeque, and do it frequently. This latest presentation is worthy of sharing with all of ZAAR. From the Summer Issue of “It’s All Fresh”, Cedar Planked Brie recipe is guaranteed to kick start any party. Beautiful and colourfully presented with fresh raspberries, apricot preserves and thyme. Before attempting to barbeque with planks, be sure to follow the instructions for preparing the planks. This is imperative, because you don’t want a full scale wood fire in your barbeque… especially if you are using GAS. Careful use and attention will assure a successfully barbequed dinner from main course to dessert. You will smile proudly, and your guests will love you. Preparing the BBQ Grilling plank: You will require just enough cold water to completely submerge the grilling plank for at least one hour…Keep the plank submerged by placing a jar of pickles or a rock on it… Follow the safety instructions on plank label for proper usage and handling. Grilling planks cannot normally be reused. One side will be too charred, and you will be really upset with me for not warning you. Serve as an appetizer, or main item for your wine and cheese party. If you are like me, serve it "just because". Preparation time includes pre-heating Barbeque. You will need one BBQ Grilling Plank (oak, maple or cedar)"

 

• Ready In: 25mins
• Ingredients: 5
• Yields: 2 rondelles cheese
• Serves: 4

ingredients

• 2 (4 1/2 ounce) wheels brie cheese (rondelles)
• 1⁄2 pint fresh raspberry
• 1⁄2 cup bbq peach and bourbon barbecue sauce
• 2 teaspoons chopped fresh thyme
• black pepper, from the grinder

directions

1. You will need One BBQ Grilling Plank (oak, maple or cedar).
2. Preheat the grill to medium-high (450 F/230 C).
3. Place the Brie wheels evenly spaced on a pre-soaked plank.
4. In a medium bowl, combine the raspberries, Peach and Bourbon BBQ Sauce, fresh thyme, and season to taste with freshly ground black pepper.
5. Spoon the berry mixture evenly on top of the wheels (rondelle) of brie cheese.
6. Place the planked Brie on the grill and close the lid.
7. Bake for 10 – 15 minutes, checking frequently to see that the plank has not caught fire. If it does, reduce grill heat and use a spray bottle of water to douse the flames.
8. Carefully open lid and check the cheese. It is ready when the sides are bulging and rind is golden brown.
9. Take care not to leave it until the cheese bursts or the liquid insides will run off the plank and into the fire. Such a waste.
10. Remove Planked Cheese from the grill. Serve on the plank. With covering of your choosing protect your table from the hot, charred plank. (I usually have a second plank to set the hot, charred plank on it.).
11. Serve with freshly baked and sliced baguette and/or crackers and plenty of napkins.