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.
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
- To make the flatbread, start a day early to get your yeast going.
- 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.
- After your yeast has bloomed overnight, combine the flour with the yeast starter, salt, and rosemary.
- Knead the dough for about 10 minutes until elastic, cover and leave at room temp to proof until doubled in size.
- Knock down the dough and divide into 5 pieces.
- Use a rolling pin to roll the dough into 5 flat rounds, cover and set aside.
- To prepare the brie – score the top lightly with a sharp paring knife.
- Soak the plank in hot water for at least 15 minutes and preheat a grill or oven to 400°F.
- Cut a few strips of cedar and use some twine to secure around the outside circumference of the brie.
- Set the brie on the plank and place on the grill or in the oven.
- After 5 minutes the brie should be fairly soft, brush with honey and cook for 3 more minutes.
- Remove the brie from the heat, leave it on the board and garnish with apples, nuts, and figs.
- To cook the bread, put the dough rounds on the grill and cook for 2 minutes per side until slightly browned and puffed up.
- Serve with the melted brie immediately.
*Keep a spray bottle of water handy in case of flare-ups.