Planked brie with blueberry chutney an appetizer or dessert

By carol gorman

Ingredients

• 3 TBSP packed Brown Sugar
• 2 TBSP Finely diced Shallots or Onions
• 2 TBSP Cider Vinegar
• 1 1/2 Grated Ginger
• 3 Whole Cloves
• 1 Cup Blueberries
• 1 round 4 inch Brie
• Crackers
• Cedar Plank

Details

Servings 1
Adapted from insidebrockville.com

Preparation

Step 1

The first heat alert of the summer was issued recently by the Lanark, Leeds...

Preparation Time: five minutes Soaking Time: two hours (cedar plank) Grilling Time: 10 minutes Serves: Preparation In small saucepan, combine sugar, shallots, vinegar, ginger and cloves; bring to simmer over medium heat, stirring until reduced and syrupy, one to two minutes. Discard cloves. Stir in blueberries. Transfer to glass bowl or jar, cover and refrigerate until ready to use or up to one day.

Place soaked cedar plank on preheated grill over mediumhigh heat. Cover and grill until plank starts to smoke and crackle, turning once, two to four minutes. Place cheese on plank, close lid and reduce heat to medium-low. Grill for five minutes or until just deep golden brown. Top with half of the blueberry chutney; close lid and grill until golden and a little puffy, one to two minutes. Carefully remove plank with cheese from grill. Let cool one to two minutes. Place planked cheese on platter. Serve with remaining blueberry chutney and crackers on the side. Nutritional information One serving: Protein: 11 grams Fat: 14 grams Carbohydrates: 17 grams Calories: 235 Fibre: 1 gram Sodium: 323 mg - Foodland Ontario

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