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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This recipe came from the Beer Can Chicken cookbook by Steven Raichlen. It is absolutely delicious. Perfect for a backyard party. Brie works just as well. Ingredients:
2 (8 ounce) packages camembert cheese |
1 cup peach chutney (or your favorite brand) |
1/4 cup toasted pecans or 1/4 cup walnuts |
cocktail size toast or cracker |
2 tablespoons melted butter |
1 cedar plank, soaked two hours in water to cover then drained. |
Directions:
1. Carefully, thinly cut the rind off the top of each Camembert and discard it.
2. Spread half of the Peach Chutney on each round.
3. Mound slightly in the center.
4. Sprinkle half of nuts over each round and drizzle each with a tablespoon of butter.
5. Preheat the grill to medium high.
6. Place the soaked plank directly over the fire and grill until edges begin to smoke, about 3 to 5 minutes.
7. Invert the plank and set it over indirect heat on the grill.
8. Arrange the cheeses on top.
9. Cover the grill and cook the cheeses until the sides are lightly browned and cheese starts to melt and top is bubbly, about 12 to 20 minutes.
10. Transfer the plank to a heatproof platter and serve at once, spreading the chutney topped cheese on cocktail size toasts or crackers.
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