Camembert on a Plank
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: Serves 2
Description:
Discover the delightful flavors of grilled Camembert cheese on a plank, originally inspired by Steven Raichlen’s Beer Can Chicken cookbook. This recipe, perfect for outdoor gatherings, can also feature Brie cheese for a delicious twist.
Ingredients:
- 2 rounds Camembert cheese
- 1 cup peach chutney
- 1/4 cup pecans, chopped
- 2 tablespoons butter
Instructions:
-
Prepare the Cheese:
Carefully trim the top rind off each Camembert round and discard. -
Assemble the Cheese Rounds:
Spread half of the peach chutney evenly on top of each cheese round. -
Add Nuts and Butter:
Sprinkle chopped pecans over each round, then drizzle each with 1 tablespoon of butter. -
Preheat the Grill:
Preheat your grill to medium-high heat. -
Prepare the Plank:
Place a soaked plank directly over the fire. Grill until the edges begin to smoke, approximately 3 to 5 minutes. -
Grill the Cheese:
Invert the plank and set it over indirect heat on the grill. Arrange the prepared Camembert rounds on top. -
Cook Until Melted:
Cover the grill and cook the cheeses until the sides are lightly browned, and the cheese starts to melt and bubble on top, about 12 to 20 minutes. -
Serve:
Carefully transfer the plank to a heatproof platter. Serve immediately, spreading the chutney-topped melted cheese on cocktail-sized toasts or crackers.
Enjoy the rich, gooey goodness of grilled Camembert with the sweet and nutty flavors complemented by peach chutney and pecans. This dish is sure to elevate any backyard party or brunch gathering with its easy preparation and delightful taste!
