Grilled Brie with Summer Fruit

Ingredients

• One 400-450g wheel of Brie*
• Olive oil
• 2 cups summer fruit, such as strawberries, grapes, and/or halved and pitted stone fruit
• Salt & pepper
• ½ cup chopped walnuts
• 1–2 tablespoon honey
• Fine herbs, such as basil, tarragon, or chives, for garnish
• Sliced baguette, for serving

Directions

1. Place a piece of aluminum foil under the rack of your grill and heat it to medium-high. Drizzle the Brie with 2 teaspoons of olive oil and place it directly onto the grill over the aluminum foil. Close the lid and cook for 3 to 5 minutes or until grill marks appear but the Brie is still a bit firm. Using a large metal spatula, carefully flip the Brie over and continue to grill just until light char marks appear and the cheese has softened. Set aside onto a serving platter to cool slightly.
2. Meanwhile, if working with smaller fruit such as strawberries, grapes, or cherries, place on a piece of aluminum foil and drizzle with a little olive oil. If using larger fruit like peaches, nectarines, plums, or apricots, simply drizzle with oil. Season with salt and pepper and transfer to the grill. Cook, turning occasionally, until lightly charred, about 3 to 5 minutes. Remove the fruit from the grill and spoon over top of the Brie. Drizzle with the honey and scatter with the walnuts and herbs.
3. Serve immediately with sliced baguette.

*Recipe note: Use the most cost-effective wheel of Brie for this recipe as it will be firmer and less likely to burst while grilling.