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You Can Grill Cheese! Cedar Planked Brie with Prune Rosemary Sauce
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Ready to grill cheese? This Cedar Planked Brie with Prune Rosemary Sauce is an incredible appetizer or happy hour snack. Try it with a glass of red wine. Cheers!
Lucky for you, I’m on a barbecuing kick! This time we are grilling…
CHEESE!
Yep, it’s getting all crazy up in here!
Cedar planks are the perfect foundation for this gooey appetizer. It infuses a smoky flavor into the cheese and doubles as a rustic serving tray. As you know, wood is not a great conductor of heat, so it only takes a few minutes for the plank to cool enough for serving. Let’s grill cheese!
The perfect bouquet of sweet and savory.
Prunes infuse a delicate flavor while the rosemary along with barbecue sauce addition add just enough tang to balance out the flavors.
The rind of the brie acts as an organic container until the flesh is pierced to release the warmed cheese, flooding the cedar plank with it’s creamy goodness.
I used high quality triple crème Brie and of course, it’s made right here in California where they only use milk from California cows! It’s a win, win situation!
Additionally, I used California prunes. They are always tender and juicy which is vital to creating the perfect sauce consistency.
OK, let’s grill some cheese: soak your planks early!
Start by soaking your cedar planks for about 3-4 hours before use. That will ensure the wood doesn’t burn while on the grill.
Once the plank is thoroughly soaked through, remove from the water and add the cheese to the plank. Make sure you place the cheese in the position you’d like to serve. Once the cheese is warm it will be tough to move it around on the plank without disturbing the warmed cheese inside.
Place the plank on a hot grill and allow to cook for about 8-10 minutes. The last few minutes of cooking, add the Prune Rosemary sauce to the top of the cheese and allow to run over the sides. Pull off the grill once the cheese is fully warmed and it is soft to the touch.
Allow the cheese plank to cool for a few minutes and serve with your favorite cracker or bread.
Gooey. Velvety. Delicious!
Here is the easy recipe for ya…
How to Grill Cheese: Cedar Planked Brie with Prune Rosemary Sauce
Ingredients
- 8 oz. California prunes
- 1/2 cup water
- 1/4 cup maple syrup
- 1/4 cup barbecue sauce
- 1 tsp fresh chopped rosemary
- 1 brie cheese wheel
Instructions
- Soak cedar plank for 3-4 hours
- Preheat grill
- Place the prunes and water in a food processor until blended.
- Add the maple syrup and barbecue sauce and blend until smooth and fully incorporated.
- Add in the chopped rosemary and stir to combine.
- Place the sauce into a small saucepan and heat through until simmering. Simmer for 10 minutes.
- Place the brie on the water soaked plank and place on hot grill. Grill for 8-10 minutes.
- Add the warmed sauce to the top of the cheese and allow to sit on grill a few more minutes.
- Remove plank from grill and allow cheese to sit a few minutes before serving.
Notes
Nutrition
And I don’t know about you, but I don’t think there is really anything better than sipping California wine while enjoying cheese. It’s like they were made for each other and I love discovering new wines (and cheese) to enjoy together… here are some of our favorite food & wine parings for you to try next!
Prunes + wine = match made in heaven.
Sweet, earthy prunes are a fabulous match for red wine – in fact our friend Sarah from The Delicious Life not only adds them to her showstopping charcuterie boards, she adds a bowl of homemade Prune Pinot Jam. Teri from No Crumbs Left uses red wine + prunes as swirl in her Gluten Free Blondies and as the base of her famous Chicken Enchilada Sauce too.
You can get more fabulous prune recipe idea here!
Prune Onion Jam? OH YEAH, with cheese!
Plant Based with Amy serves her amazing Onion Prune Jam on a wedge of Brie. Yum!
We put ours on burgers!
