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Plank Cooking
Plank Cooked Brie with Peach Chutney

This Material Comes From the Cuisine Magazine, 
A Consistent Source of Good Recipes and Food Ideas

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Another Plank Cooking recipe from Cuisine Magazine.

Plank-Cooked Brie with
Peach Chutney

SAUTÉ IN 1 TABLESPOON OLIVE OIL:
1/2 cup red onion, sliced
2 teaspoons fresh ginger, peeled and minced

ADD, SAUTE, MASH, AND COOL:
1 pound peaches, peeled and sliced
1/4 cup dry white wine
2 tablespoons sugar
2 teaspoons lemon juice
Salt to taste

TOP WITH 1/2 CUP CHUTNEY:
8 ounce wheel Brie, trimmed

PLANK-COOK BRIE WITH:
Remaining chutney
3 peaches, halved and pitted

Soak one cedar plank (See Plank Cooking). For the chutney, sauté onion, ginger, and red pepper flakes in oil 5 minutes. Add the peaches, wine, sugar, lemon juice, and salt; cook until peaches are soft, 5 - 7 minutes. Coarsely mash peaches with a fork and simmer until liquid is reduced, 3 - 4 minutes.

Preheat grill to high. Trim 1/4 inch of rind from the top of the Brie and spread 1/2 cup cooled chutney over exposed area; place remaining chutney in heatproof ramekin. Halve and pit 3 fresh peaches. Dry the plank on the grill until it crackles and smokes, 3 - 5 minutes.

Reduce grill to medium-low. Arrange Brie, chutney, and peach halves on plank, cover grill, and cook until cheese is soft, 10 - 15 minutes. Carefully transfer plank to a baking sheet; let stand 5 minutes to set cheese slightly.

Serve Brie with grilled bread, warm chutney, and peach halves.

Plank Cooking Table of Contents

Introduction
Picking a Plank
Plank FAQs
The Brine
Cooking on Wood
Plank-Cooked Chicken
Plank-Cooked Brie