GRILLED CEDAR PLANK BRIE
RECIPE TYPE
Vegetarian, Desserts and Baked Goods
SERVES
4
Prep Time: 10 min
Stand: 15 min
Ingredients
1 round (300g) Longo’s Double Cream Brie
3 tbsp Longo’s Organic Apricot Fruit Spread
1 tbsp Longo’s Curato White Condiment with Balsamic Vinegar
1/2 cup chopped Longo’s Mixed Dried Fruit and/or dried apricots
1/4 cup Longo’s Red or California Walnut Pieces
2 sprigs fresh Longo’s Organic Thyme
Sliced fresh peaches and nectarines
Assorted Longo’s Crostini, Flatbread and Focaccia Strips
Directions
Soak a Longo’s Cedar Grilling Plank for at least 2 hours.
Cut a crosshatch pattern into the top of the brie. Set on the cedar plank.
Warm apricot spread and vinegar in saucepan or the microwave until fluid. Spread 1 tbsp over the top of the brie. Toss the remaining apricot mixture with the dried fruit and walnuts; mound onto brie. Garnish with thyme.
Set plank on preheated medium-high grill and cook, lid closed, for 10 to 12 minutes or until cheese is oozy and fruit is lightly caramelized. Transfer the board to a tray lined with Longo’s Parchment Paper and surround it with sliced peaches and nectarines along with crostini, flatbread and focaccia strips to serve.
Tip: If you don’t have a cedar plank handy, make a bed for the brie by lightly greasing a double layer of Longo’s Aluminum Foil. Lower the grill heat to medium-low and grill for 4 to 6 minutes or until cheese is oozy.
