Plank grilling is a fun and convenient way to prepare and serve food all in one go. This method even works for cheeses like Brie. Topped with a delicious sweet and spicy peach salsa, this appetizer will be a hit at any get together.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: Serves 6 to 8
- 1 8 to 10-inch wheel of Brie Cheese
- vegetable oil
- For salsa:
- 2 peaches, cut in half with pits removed
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons flat leaf parsley, chopped
- 1/2 teaspoon chili powder
- 1 serrano pepper, seeds removed and chopped finely
- juice of 1 lime
- 1 cedar plank
Soak cedar plank for 30-45 minutes before using. Preheat grill for medium high heat. Brush peaches with a little vegetable oil and place flesh side down. Allow peaches to cook for 2-3 minutes and remove from grill and set aside. Dry cedar plank with paper towels and place onto grill. Coat brie wheel with vegetable oil on both sides. Place directly on to grill grate, keeping a close eye on the cheese. Keep on for 30 seconds and turn again and leave for another 30-60 seconds. This should help make a grill mark on the wax of the cheese. Using tongs, carefully transfer brie wheel to plank. Cover lid and allow cheese to cook for 8-10 minutes. You want the cheese soft and pliable, but not liquified.
Meanwhile, remove skins from peaches and dice into small cubes. Add remaining salsa ingredients and mix well. One cheese is done, remove from grill and top with peach salsa. There is no need to use another platter, since the plank already acts as one. Serve with toast rounds, chips, or vegetables.