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Camembert On A Plank

Created by jclawson, Monday, 06 December 2010


You'll need a covered grill prepared for the indirect heating method (see Steve’s book or consult the book that came with your gas or charcoal grill), plus a cedar plank. You can find cedar planks at a gourmet food or barbecue specialty shop. While this recipe calls for peach chutney — the author tells you how to make it — I saved time by buying mango chutney. This recipe is ideal for cocktail guests.


1 cedar plank, soaked 2 hours in cold water
2 wheels of Camembert cheese, 8 ounces each
1 cup chutney
1/4-cup chopped, toasted almonds or pecans
2 tablespoons melted butter

Additional Tips

Cut a very thin, white slice off the top of the cheeses and discard it. Spread half of the chutney over each cheese wheel, mounding it in the center. Sprinkle each with chopped nuts and drizzle with melted butter. Set up the grill for indirect cooking and preheat it to medium-high. Drain the plank and put it directly on the fire for 3 to 5 minutes, or until the edges start to smoke. Then turn it over, move it away from the direct heat, and arrange the cheeses on top. Cover the grill and cook until the cheeses are lightly browned around the edges, the tops are bubbling, and the cheese is melted. This takes approximately 12 to 20 minutes. Transfer the cheeses, plank and all, to a heatproof platter and serve with crackers.

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