The pesto and pine nut topping adds a sophisticated touch to the ooey-gooey wheel of cheese. Have a sliced and toasted baguette at the ready.
CEDAR-PLANKED WITH PESTO
1 untreated cedar plank (about 11x5 inches)*
1 (8-oz.) wheel Brie cheese
1/4 cup purchased basil pesto
2 tablespoons pine nuts
1 small thinly sliced baguette, lightly toasted or grilled
- Soak cedar plank in water to cover for 30 minutes; drain. Lightly pat dry. Arrange cheese in center of plank. Spoon pesto over top of cheese; sprinkle with pine nuts.
- To bake: Heat oven to 400°F. Place cedar plank on foil-lined rimmed baking sheet; place cheese on plank. Bake 8 to 10 minutes or until cheese is soft to the touch. To grill: When ready to grill, set up grill as follows. For charcoal grill: Heat coals in center of grill to medium heat. Divide coals,placing half on each side of grill, leaving center open. Place drip pan between coals. For gas grill: Light two outside sections, leaving middle section unlit (three-burner grill). Or light one side and leave other side unlit (two-burner grill). Place drip pan on unlit side. Heat on high until hot. Reduce heat to medium-high; place cedar plank with cheese over drip pan. Grill, covered, 8 to 10 minutes or until cheese is soft to the touch.
- Serve warm cheese with sliced baguette.
PER SERVING: 270 calories, 18.5 g total fat (8 g saturated fat), 12 g protein, 15.5 g carbohydrate, 40 mg cholesterol, 450 mg sodium, 1 g fiber
TIP *Look for untreated cedar planks near the meat and fish department in grocery stores or where grill equipment is sold.