Baked brie, but make it summer. Instead of waiting for winter to enjoy baked brie, try grilling it for a summer meal you can eat al fresco. I served mine with grilled baguette skewers and grilled sausage - almost like a summer fondue?
The sides on this one are easy. Cube up some baguette and toss it in olive oil, then skew and grill. The baguette only takes about 5 minutes on direct low heat to get to a crisp outside but soft inside. I used a mild Italian sausage to serve with my brie, and it was perf with the cherries.
Prep Time: 5 minutes Cook Time: 15 minutes Yield: 2 servings
1 small (125 g) wheel of brie
1/3 cup ripe, pitted cherries
2 tbs balsamic vinegar
1 tbs olive oil
2 tbs basil, minced
1 clove garlic, minced
1 tsp honey
Salt and pepper
Grilled baguette, cut into cubes
Grilled sausage, cut into small pieces
Using a sharp knife, slice off the top rind of the brie. Try not to cut too much - thin is good. Place the brie in a small cast iron pan or ceramic/ovensafe pot. You can also make a little "bowl" for it out of aluminum foil if you do not have a container for it.
In a small bowl, combine the cherries, balsamic, olive oil, basil, garlic, honey, and salt and pepper to taste. Mix to combine then spoon the cherries over the brie.
Preheat the barbecue to 400 F, then place the brie on the grill and turn the heat to low. Cover the barbecue, checking the brie every 5 minutes, until the balsamic is bubbling and the cheese is melty. For me, this took 12-15 minutes total. Serve immediately with grilled baguette and sausage.
Cut your baguette into large cubes and toss in some olive oil. Skew them on a skewer and put them on the barbecue during the last 5 minutes of cook time for the brie.
You can skew and grill your sausages while the brie is cooking. They took about the same time to finish for me - 12-15 minutes total.