Planked Brie cooked on a BBQ and served with homemade Cranberry Chutney is a super tasty way to start for finish and outdoor meal. Fancy with no fuss!
Smoked Camembert Cheese
A great way to start off or finish a meal, this smoked Camembert cheese is similar to a dip after being heated. Serve with a spicy red relish and crackers.
It is a simple dish to make, but is very impressive to serve.
You can pair it with any relish, but I prefer a spicy capsicum or tomato relish which pairs well with the mildness of the cheese. Serve it alongside crusty bread or crackers.
1 round Camembert cheese
1 sprig rosemary
1 clove garlic
red relish of choice, such as spicy tomato or capsicum
crackers, for serving
Preheat the the wooden plank. If using a grill or smoker, try to get a char on it for more flavour.
Prepare the Camembert by stabbing evenly with the knife creating slits in the surface of the cheese.
Very thinly slice the garlic, and break off very small sprigs of rosemary. Stuff a single slice of garlic and one mini sprig of rosemary into each knife hole.
Place the Camembert the preheated plank, then drizzle with a small amount of olive oil to give the top of the cheese a sheen.
Cook in the smoker or BBQ at 100 degrees C (200 degrees F) for 35 minutes, or until you touch the top of the cheese and it is very soft, or the cheese shell breaches.
Serve immediately on a platter topped with the relish and crackers to dip.