PLANK-SMOKED CAMEMBERT
WITH LAMBIC-PEACH-CHERRY CHUTNEY
2/3 cup lambic beer or hard cider
1/2 cup sugar
1 large peach, pitted and chopped
1/2 cup dried (tart or sweet) cherries
1/2 tsp ground ginger
1/2 tsp finely shredded lemon peel
dash salt
1 piece cherrywood or cedar grill plank
8oz baguette-style french bread, cut diagonally into 1/2-in slices
1 8oz round Camembert cheese
For chutney, in a small saucepan, combine beer and sugar. Cook and stir over medium heat until sugar dissolves. Stir in peach, dried cherries, ginger, emon peel and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until mixture is thickened. Transfer to a small bowl. cover and chill for at least 4 hours (it will thicken as it chills).
For at least 1 hour before grilling, soak grill plank in enough water to cover. Drain plank before using.
For charcoal grill, place the plank on the rack of an uncovered grill directly over medium coals for 3 to 5 minutes or until it starts to char and pop. while plank is heating, add bread slices to grill. Grill for 3 to 4 minutes or until toasted, turning once halfway through grilling. Turn plank over. Place cheese on charred side of plank. Cover and grill for 10 to 12 minutes or until cheese is softened and side is starting to droop.
Place cheese on plank; spoon some chutney on top. Serve with the bread and remaining chutney. Makes 6 to 8 appetizer serving.
recipe adapted from Better Homes and Gardens "grill it" special addition, July 2011
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