Submitted by John
Appetizer: Infused Brie with Grape Tomato and Peanuts
15 – 20 minutes
1 Pre-soaked Cedar Plank
1 Wedge Brie, approx. 6-8 oz.
1 Tablespoon olive oil
1 Teaspoon finely chopped basil
1/2 Teaspoon finely chopped rosemary
1/2 Teaspoon minced garlic
2 Tablespoons Pinenuts
1 Teaspoon Balsamic vinegar
1 Stalk rosemary (optional)
6 Grape tomatoes cut in half
Salt and finely ground black pepper, to taste
1) Combine olive oil, chopped basil, chopped rosemary, garlic, and balsamic vinegar. Mix well.
2) Toss with nuts, tomatoes, and Brie wedge.
3) Assemble attractively on a pre-soaked grilling plank.
4) Grill by indirect heat method until the nuts are toasted and the cheese begins to melt. If preferred, you may cook in the oven at 350 degrees – cook until cheese begins to melt.
5) Serve with crusty bread.