Smoky brie with wild blueberry sauce
4 to 6 Servings
- 1 untreated cedar plank
- 1 shallot
- 1 tbsp butter
- 1 cup blueberries , preferably wild
- pinch salt
- 1/3 cup orange juice
- 1 tbsp cornstarch
- 1 medium or 2 small rounds brie , or camembert
- Place cedar plank in kitchen sink, large bucket or dish. Cover with water. Weigh plank down with a couple of heavy cans so it stays submerged. Soak at least 1 hour, and preferably overnight.
- Thinly slice shallot and cut butter into cubes. Place both in a foil pie plate along with blueberries. Sprinkle with salt. In a bowl, stir orange juice with cornstarch until dissolved. Stir into blueberry mixture. Tightly cover pie plate with foil.
- When ready to grill, heat barbecue to medium-high, then reduce heat on one side of barbecue to medium. Place plank on side that is set to medium, and pie plate with blueberries on side that is set to medium-high. Barbecue, lid closed, until plank starts to smoke, about 5 minutes. Place cheese on plank. Continue grilling, lid closed, until cheese starts to soften and berries are saucy, about 10 minutes. You don’t need to stir berries. Check plank often. If it catches fire, immediately spray with water and reduce heat under plank.
- Turn off grill and carefully remove plate with blueberry sauce. Using a wide barbecue spatula and tongs, carefully remove plank with cheese. Place on a heatproof surface. Spoon blueberry sauce over cheese. Serve with crackers, flatbread or slices of baguette.
Nutrition (per serving)
- 8 g,
- 7 g,
- 13 g,
- 1 g,
- 257 mg.