Brie Topped With Chanterelle Tapenade


1 round of brie or Camembert
1 cup dehydrated mushrooms of your choice
3 tablespoons of butter
1 cup red wine
2 cloves minced garlic


First: Soak 7 x 7 Outdoor Gourmet Fromagier Line Cedar or Maple plank for an hour or more. Preheat grill to Medium-High (400°).
Next: Place cheese on soaked plank. Cover cheese with topping of your choice- berries, nuts with honey, or a balsamic reduction are all delicious options. In this recipe, I will be using a Chanterelle Tapenade.
Then: Place plank with cheese on the grill and close lid. Planks will smolder and smoke when applied to direct heat. This is how the cheese will be infused with a subtle, savory flavor. Smoke 12-17 minutes, until cheese is golden brown (slightly puffy, if it has a rind) and toppings are hot. Remove plank from grill and allow to cool for 1-2 minutes.
Directions for Tapenade:
First: Soak mushrooms in red wine until rehydrated- an hour or more.
Next: Heat pan to medium high heat, add butter, rehydrated mushrooms, and whatever wine the mushrooms did not absorb. Sauté for 7-8 minutes, then add minced garlic.
Then: Remove from heat and place mushrooms and garlic in a food processor for a quick rough chop or just do this with a knife and cutting board.
Finally: Drizzle olive oil and vinegar, and salt and pepper to taste. Top cheese with mushroom tapenade and presto! Serve with bread, crostinis, or crackers and enjoy!




1.0 servings


Tuesday, March 15, 2011 - 8:45pm

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