Brie Topped With Chanterelle Tapenade
By: Katie Brandt- O...
Published: Tuesday, March 15, 2011 - 8:45pm

Ingredients




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
olive oil
balsamic vinegar

Preparation

1 First: Soak 7 x 7 Outdoor Gourmet Fromagier Line Cedar or Maple plank for an hour or more. Preheat grill to Medium-High (400°). 2 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. 3 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. 4 Directions for Tapenade: 5 First: Soak mushrooms in red wine until rehydrated- an hour or more. 6 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. 7 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. 8 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!