6/3/4” x 15-7/8” x 1/3” cedar plank
1 pint fresh raspberries
2 tbsp. slivered almonds
1 tbsp chopped fresh thyme
Coursely ground black pepper to taste
4 tbsp. honey
2 whole small or 1 large wheel (about 5 to 6 oz. each) Brie,
Camembert or Cambozola cheese
1 or 2 fresh baguettes, sliced
1. Soak the cedar plank in cold water for a minimum of 1 hour.
2. Preheat grill to medium heat, about 400 degrees.
3. 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.
4. Remove plank from water. Place wheels of Brie on the plank,
evenly spaced.
5. Top each wheel with half of the raspberry honey mixture.
6. Place plank on grill and close lid. Plank cheese for 20 to 25 min.
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 to 2 min.
7. Serve immediately with fresh sliced baguette, a few big spoons and lots of napkins!
Serves 8 to 12 as a party appetizer.
Cathy Rudis
