Grilled Cedar Plank BRIE AND Strawberry Balsamic Glaze
- 15m Prep Time
- 25m Cook Time
- 1h Ready In
A grilled brie on a cedar plank topped with a strawberry balsamic glaze and smoked almonds. Smoky, sweet, and creamy.
Ingredients
- 1 cup sliced strawberries
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp honey
- 1/4 tsp kosher salt
- 1 brie cheese
- shaved smoked almonds
- 1 cedar plank
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.2 mg
- Iron: 0.29 mg
- Magnesium: 4.15 mg
- Phosphorus: 12.5 mg
- Potassium: 49.9 mg
- Zinc: 0.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup sliced strawberries
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp honey
- 1/4 tsp kosher salt
- 1 brie cheese
- shaved smoked almonds
- 1 cedar plank
Let's Cook
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Step 1.
One hour before cooking, submerge the cedar plank in a large dish of water. You can cut the plank in half to fit the brie wheel; save the other half for another use.
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Step 2.
In a small saucepan over medium-low heat, combine 1 cup sliced strawberries, ¼ cup balsamic vinegar, 2 tablespoons brown sugar, 1 tablespoon honey, and ¼ teaspoon kosher salt. Stir until the mixture reaches a simmer, then continue to simmer for 15 minutes, stirring occasionally, until thickened.
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Step 3.
Remove the saucepan from heat and place the berry glaze in the refrigerator for 30 minutes to 1 hour to set into a jam-like consistency.
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Step 4.
While the glaze chills, prepare the grill for direct/indirect cooking, targeting a temperature of 400°F.
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Step 5.
Remove the cedar plank from the water and place an 8-ounce wheel of brie directly on the plank. Spoon the chilled berry glaze over the top of the brie.
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Step 6.
Place the plank with the brie over indirect heat on the grill, cover, and cook for 8 to 10 minutes, until the cheese softens and begins to melt.
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Step 7.
Remove the plank from the grill, top the brie with shaved smoked almonds if desired, and serve warm with crusty bread or crackers.