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| Smoked brie. Photo: Erica George Dines Photography |
Whether you are having guests over for a grill-out or just cooking for the family, start up your grill a few minutes early and smoke your own cheese for an amazing yet easy-to-prepare appetizer.
Plank grilling is a familiar concept when it comes to cooking salmon and other types of fish, but you can also use wood to smoke brie, cheddar, Gouda and mozzarella in just 10 to 15 minutes.
When you purchase cheeses like "smoked Gouda" from your supermarket, the taste is oftentimes artificial, with a strong aftertaste. By using cedar, maple, alder or other flavors of wood, you can add an all-natural smoky taste to almost any cheese.
These planks are available in smaller sizes, like the 6-by-6-inch plank, which is perfect for smaller rounds of brie. Simply soak the plank in water for an hour or you can throw it in the sink before you leave for work, and it is ready when you get home.
Heat your grill to about 350 degrees F or medium-low heat and heat the plank for a few minutes until a light smoke develops. Place a block of cheddar, cut in half, or a round of brie on the plank and close the lid. The smoke will add a nice browning to the edges of the cheese, which will be ready to serve in 12 to 15 minutes. You can even place the plank on a heatproof platter and use the plank itself as a cutting board.
Not every cheese will work with this method, but here are a few that I enjoy smoked:
White or Sharp Cheddar Cut the block in half and sprinkle each half with paprika (on all sides) before planking.
Small Rounds of Brie Cook until edges are brown and cheese is soft inside the rind. Top with your favorite chutney, preserves or dried fruit and serve with fresh bread and crackers. Other cheeses like Gouda and Parmesan also work well.
Fresh Mozzarella Toast baguette slices on the grill or in the oven and top each crostini with a slice of fresh, water-packed mozzarella. Place them on the plank and cook for about 10 minutes until the cheese begins to brown and melt. Top each appetizer with fresh tomatoes and basil or grilled zucchini slices with fresh mint.
Planked Brie with Dried Fruit
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 6 servings
1 8-ounce brie round
1/4 cup dried cranberries
1/4 cup chopped dried apricots
1/4 cup shelled pistachios
1 tablespoon honey
1 6-inch-by-6-inch maple, alder or cedar grilling plank, soaked
Crackers or fresh bread for serving
FIRST In a small bowl, combine dried cranberries, apricots, and pistachios; set aside.
NEXT Heat grill to 350 degrees F, place soaked plank on grill, close lid and heat for 3 minutes. Flip plank and place brie wheel on heated side of plank. Close lid and cook for 15 minutes or until smoky and soft.
LAST Spoon fruit and nut mixture over smoked brie. Drizzle with honey and serve with fresh bread.
Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.
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8-28-2009 @3:57PM Gary said... Wouldnt 15 minutes in a 350 degree grill melt most of these cheeses to a dripping puddle?
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8-28-2009 @6:41PM Brad said... Well, the rind on a soft cheese like brie should keep it together. The plank should also act as an insulator from the heat, at least from the bottom - it should melt much slower than if it was directly on the grill, I should think.
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