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A few months ago my friend T made this at a party. It was fabulous. And everyone loves Brie, right? How about warm, gooey, baked brie? Smothered in a raspberry sauce and cooked on a grill? Okay, so grilling season is ended yesterday around 2pm in these parts, but you could skip the grill and the cedar plank and do this the old-fashioned way… in the oven. I know I’ll be whipping it up this winter on a number of occasions, even if it’s just the two of us watching hockey. Enjoy! (thanks, T!)

Cedar Planked Brie

Soak a cedar plank in cold water for a minimum of 1 hour – this recipe suggests a plank that is 1/3 ” thick.

1 pint raspberries
2 Tbsp. slivered almonds
1 Tbsp. chopped fresh thyme
coursely ground black pepper
4 Tbsp. honey
2 small wheels (5-6 oz) Brie, Camembert or Cambozola
1-2 fresh baguettes, sliced

Grill should be medium heat – 400 degrees

Combine raspberries, almonds, thyme and black pepper. Drizzle with honey and gently mix to combine.

Remove plank from water and place Brie (or whatever cheese you decide to use) on the plank. Top each wheel with half of the mixture. Grill cover should be closed. Plank the cheese for 20-25 minutes, until cheese is golden brown and slightly puffy, tiopping is hot and almonds are light golden brown. Remove plank and allow to cool for a couple of minutes. Serve with spoons to top the baguettes.

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