Cedar-Planked Brie With Raspberry, Almond, And Honey Topping
- 1 cedar plank (15-inchx1/2-inch)
- 1 pint fresh raspberry
- 2 tablespoons slivered almonds
- 1 tablespoon fresh thyme, chopped
- fresh coarse ground black pepper, to taste
- 4 tablespoons honey
- 5 -6 5 -6 ounces camembert cheese or 5 -6 ounces cambozola cheese, 5-6 oz
- 1 -2 fresh French baguette, sliced
- Soak the cedar plank in cold water for a minimum of 1 hour.
- Preheat grill to medium heat, about 400*F.
- In a small bowl, combine raspberries, slivered almonds and fresh thyme, and season to taste with black pepper. Drizzle with honey and gently mix to combine.
- Remove plank from water. Place wheels of Brie on plank, evenly spaced.
- Top each wheel with half of the raspberry honey mixture.
- Place plank on grill and close lid. Plank cheese for 20-25 minutes, until cheese is golden brown and slightly puffy, topping is hot and almonds are light golden brown. Remove plank from grill and allow to cool for 1-2 minutes.
- Serve immediately with fresh sliced baguette, a few big spoons, and lots of napkins!
- Other options to top cheese are grilled mushrooms, fruit salsa, and tomato bruschetta.
cedar plank, fresh raspberry, almonds, fresh thyme, ground black pepper, honey, camembert cheese
Taken from www.food.com/recipe/cedar-planked-brie-with-raspberry-almond-and-honey-topping-304805 (may not work)