Ingredients
-
One 250–300g wheel Brie*
-
Olive oil
-
3 peaches, halved and pits removed
-
2 tablespoons balsamic reduction or syrupy balsamic vinegar, optional
-
Kosher salt
-
Freshly ground black pepper
-
Basil leaves, for garnish
-
Sliced baguette and crackers, for serving
Directions
- Place a piece of aluminum foil under the rack of one side of your grill and preheat the other half to high heat. Lightly brush the whole wheel of Brie with a little olive oil then pace the Brie over the aluminum lined side of the grill (aka the side that is not turned on), close the lid, and allow the Brie to grill for two minutes. Using a large, thin metal spatula, carefully flip the Brie over and continue to grill until light char marks appear and the cheese is soft but you are still able to lift it.
- Meanwhile, lightly oil the peach halves and grill them on the hot side of the grill, flesh side down, until lightly charred and softened.
- Transfer the Brie onto a serving dish or board, cut the grilled peaches in half and arrange them on the Brie, drizzle with the balsamic, if using, season with salt and pepper, and garnish with a few basil leaves. Serve hot with sliced baguette and crackers.
- *Save the fancy Brie for later! Use a store brand or a cheaper variety of Brie for this recipe as it is less likely to burst while grilling.
