Smoked Brie With Roasted Peppers & Garlic

• 1 (15 ounce) wheel double creme brie cheese
• 3 tablespoons garlic, minced
• 3/4 cup extra virgin olive oil
• 2 green onions, white part only, finely chopped
• 1 (7 ounce) jar roasted red peppers, drained and diced
• 2 teaspoons dried thyme or 2 tablespoons fresh thyme
• 2 tablespoons balsamic vinegar, well-aged
• 1 teaspoon cracked black pepper
• 1/2 teaspoon coarse kosher salt
• 1 cedar plank, soaked in hot water for 1 hour

1. Prepare "Egg" for high heat (375u0b0F) cooking.
2. Remove rind from top of wheel of brie. Set aside.
3. Heat olive oil in saucepan over medium-high heat and add the garlic.
4. Reduce heat to medium-low and simmer garlic until softened and beginning to color. approximately 15-20 minutes, being mindful not to scorch the garlic.
5. Remove saucepan from the heat and and transfer garlic to small bowl to cool.
6. Reserve two tbsp of the garlic-infused oil. The remaining oil can be saved for future use.
7. Add green onions, roasted red pepper, thyme, balsamic vinegar, 2 tbsp of the infused olive oil and black pepper.
8. Season with salt and mix thoroughly to incorporate. (This mixture can be made a day in advance and kept refrigerated).
9. Spread garlic and pepper mixture over the top of the brie.
10. Place soaked plan on grill, close lid and cook for 10 minutes or until the plank beings to crackle and smoke.
11. Place cheese on plank, close lid and cook for 10-12 minutes or until the brie begins to melt.
12. Remove plank and brie from grill.
13. Serve with bread or crudites.

brie cheese, garlic, extra virgin olive oil, green onions, red peppers, thyme, balsamic vinegar, cracked black pepper, coarse kosher salt, cedar plank

Taken from www.food.com/recipe/smoked-brie-with-roasted-peppers-garlic-239436 (may not work)