Grilled Peach & Cherry Brie with Crostini
Prep: 15 minutes
Grill: 13 minutes • Serves: 8
2 tablespoons olive oil
1 wheel (8 ounces) double cream Brie cheese
2 tablespoons unsalted butter
8 sweet cherries, pitted and chopped
1 small peach, halved, pitted and chopped
2 tablespoons blanched sliced almonds
1 tablespoon honey
1/2 teaspoon chopped fresh thyme
1 pinch salt
1 pinch black pepper
1. Prepare outdoor grill for indirect grilling over medium heat. Brush both sides of baguette slices with oil. Cut 1 (12 x 16-inch) sheet aluminum foil; place cheese in center.
2. Place small cast-iron or oven-safe skillet on hot grill rack; add butter and melt. Add cherries and peach; cover and cook 5 minutes or until very tender, stirring occasionally.
3. Top cheese with cherry mixture, almonds, honey, thyme, salt and pepper. Fold 2 ends of foil up over cheese, overlapping; fold up edges of foil and crimp to seal. Place packet, sealed side up, on hot grill; cover and cook 8 minutes or until cheese is very soft. During last 3 minutes of cooking, place baguette slices on hot grill rack; cover and cook 3 minutes or until toasted, turning once.
4. Transfer cheese mixture to serving platter; arrange crostini around cheese. Makes about 1-1/2 cups cheese mixture and 16 crostini.
Approximate nutritional values per serving (3 tablespoons cheese mixture, 2 crostini):
236 Calories, 15g Fat (7g Saturated), 36mg Cholesterol,
325mg Sodium, 17g Carbohydrates, 1g Fiber, 9g Protein