Peach Melba Planked Brie
Ready In: 25 mins
Serves: 4
Yields: 2 rondelles cheese
Ingredients
- 2 (4 1/2ounce) 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
- You will need One BBQ Grilling Plank (oak, maple or cedar).
- Preheat the grill to medium-high (450 F/230 C).
- Place the Brie wheels evenly spaced on a pre-soaked plank.
- In a medium bowl, combine the raspberries, Peach and Bourbon BBQ Sauce, fresh thyme, and season to taste with freshly ground black pepper.
- Spoon the berry mixture evenly on top of the wheels (rondelle) of brie cheese.
- Place the planked Brie on the grill and close the lid.
- 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.
- Carefully open lid and check the cheese. It is ready when the sides are bulging and rind is golden brown.
- 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.
- 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.).
- Serve with freshly baked and sliced baguette and/or crackers and plenty of napkins.
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