Brie Topped With Chanterelle Tapenade

Photo: Katie Brandt- Outdoor Gourmet

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

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!