Encasing the brie in a Cedar Wrap as well as placing it on a Cherry Grilling Plank make sure you are infusing all the subtle smoky flavors into your cheese while it gets to a molten stage without melting out.

Total Time: 30 minutes
Servings: 4


For the Flat bread

  • 1 packet Active Dry Yeast
  • 1 tsp Sugar
  • 2 cups Flour
  • Pinch Salt
  • 1 Tbsp Rosemary, dried

For the Brie

Chef's Tip

Serve this as an appetizer at your next dinner party or prep it to bring as a hostess gift to pop in the oven and impress


  1. To make the flatbread, start a day early to get your yeast going.
  2. The day before you plan to eat this – mix the yeast with ½ cup of warm water and the sugar. Cover loosely and leave at room temp.
  3. After your yeast has bloomed overnight, combine the flour with the yeast starter, salt, and rosemary.
  4. Knead the dough for about 10 minutes until elastic, cover and leave at room temp to proof until doubled in size.
  5. Knock down the dough and divide into 5 pieces.
  6. Use a rolling pin to roll the dough into 5 flat rounds, cover and set aside.
  7. To prepare the brie – score the top lightly with a sharp paring knife.
  8. Soak the plank in hot water for at least 15 minutes and preheat a grill or oven to 400°F.
  9. Cut a few strips of cedar and use some twine to secure around the outside circumference of the brie.
  10. Set the brie on the plank and place on the grill or in the oven.
  11. After 5 minutes the brie should be fairly soft, brush with honey and cook for 3 more minutes.
  12. Remove the brie from the heat, leave it on the board and garnish with apples, nuts, and figs.
  13. To cook the bread, put the dough rounds on the grill and cook for 2 minutes per side until slightly browned and puffed up.
  14. Serve with the melted brie immediately.


*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Grilling Plank

Used in this recipe:

Cedar Grilling Wraps