Best Grilled Brie Recipe With Wine – How To Make Grilled Brie

We like to dig in a gooey oven wheel-brie in the oven, but in the summer nobody wants to bother with the oven. Give this classic appetizer a summery twist by grilling it, seasoning it lightly with garlic, herbs and wine, and serving it with lightly charred bread.

Our best advice? Don’t be afraid to really push the slices of garlic inside the marks you made in the brie crust: the garlic will melt into the brie as it roasts, seasoning from the inside out the outside. If you’re worried about the garlic flavor overpowering the cheese, don’t be! This brie can take it.

Read on for more tips on how to make the best grilled brie. Or check out more of our favorite grilled appetizers.

How to grill this brie?

There are several ways to toast brie. Here, we put it in a cast iron skillet and grill it over direct heat. We love this option because it allows us to score the top of the brie without worrying about cheese oozing on the grill…and because we can top the brie with lots of fun flavorings (like wine!) without worrying about lose them between the grill grates.

Can I eat the rind?

Yes, absolutely, the rind is 100% edible. However, it tends to have a stronger flavor than the inside of brie, so if you’re not a fan of stronger cheese flavors, you might want to steer clear of it.

What am I doing with this?

We love these toasted crostini, but you can also pair them with crackers or even fruit. Slices of apples or pears, or even grapes, would be great.

I don’t have a grill! Can I bake this?

Absolutely. We recommend baking it at 425° until it’s melted and gooey in the middle. About 10 minutes should do it.

You tried ? Let us know what you think in the comments below.

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Yields:

4


portions

Preparation time:

0

hours

5

minutes

Total time:

0

hours

20

minutes

1


baguette, cut into 1/2″ slices

5 tbsp.

extra virgin olive oil, divided

1


small clove of garlic, cut into thin matchsticks

Freshly ground black pepper

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  1. Prepare a grill over high heat. Brush both sides of the baguette slices with 4 tablespoons of oil. Grill bread, turning once, until crisp and lightly charred, 20 to 30 seconds per side. Transfer to a plate.
  2. Place the brie in a cast iron skillet. Using a sharp knife, score the top of the crust in a criss-cross pattern. Stuff half the garlic into the slits; sprinkle remaining garlic on top. Drizzle the brie with the wine and the remaining tablespoon of oil. Garnish with thyme and season with salt and pepper.
  3. Place the cast iron skillet on the grill grate and close the lid. Broil until cheese is hot and melted and gooey in the middle, 8 to 10 minutes.
  4. Serve the brie in a skillet with toast on the side.

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PICTURED: ANDREW BUI; FOOD STYLING: TAYLOR ANN SPENCER

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Jean H. Vannatta