Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cedar Plank–Grilled Brie with Berries
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 38 mg
- Sodium
- 278 mg
This recipe takes baked brie to a whole new level by replacing jam with fresh fruit, herbs and nuts and infusing it all with a touch of smokey flavor from a cedar plank. Keep a close eye on it when grilling — the bottom rind will fully melt if cooked too long, causing the brie to lose its shape and release all the warm gooey cheese!
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 38 mg
- Sodium
- 278 mg
Ingredients
Directions
- Put a cedar grilling plank in a large baking dish or on a rimmed baking sheet and cover with water; let soak at least 1 hour. Preheat a grill to medium to medium high.
- Put the blackberries in a medium bowl and lightly crush with a fork. Add the strawberries, vinegar, sugar, thyme, a big pinch of salt and a few grinds of pepper. Stir, then let stand at least 5 minutes.
- Drain the cedar plank. Trim just the top rind off the brie. Place the brie on the plank and top with the berry mixture, reserving some of the juices for serving. Sprinkle with the almonds.
- Place the plank on the grill and cover. Cook until the brie is softened and warmed through, 9 to 11 minutes (keep an eye out during the last few minutes in case the brie starts to melt out of the rind). Gently press the side of the brie to see if it’s ready; it should yield to pressure. Drizzle with the reserved berry juices and sprinkle with a few thyme leaves. Serve warm with crackers.
