Barbecued Mountain Pepperberry Laced Camembert
(Recipe serves 4)
250 gr. Camembert cheese in a balsa wood container (Use Camembert for a more robust flavour. As it warms, it’s consistency becomes grainy, similar to that of a scrambled egg. For a smoother, creamier cheese choose a Brie. Be sure it too is sold in a balsa wood container.
Extra virgin olive oil to drizzle
- Preheat your barbecue to 300º C (575º F).
- Remove the cheese from it’s wrapper and cover it with the parchment paper. Reinsert it into the wooden container carefully as not to tear the paper. You should end up with the cheese sitting in a crown of paper and only the top of the cheese should be showing.
- Cut the garlic into matchstick pieces, pierce the Camembert all over evenly with a skewer and insert the garlic slivers. It should look like a garlic pincushion at this point.
- Drizzle olive oil over top and sprinkle with salt and Mountain Pepperberry.
- Pull the parchment upwards and tie off into a parcel using the string.
- Place the cheese on the upper grill of your BBQ if there is one. If not, elevate the cheese away from the grill using a fire-proof dish. You can also use indirect heat making sure it is away from direct flame on the grill. Allow the cheese to cook this way for 20 minutes, minding the paper or wood doesn’t burn. Meantime, drizzle the bread with olive oil.
- When the paper starts to darken and signes that liquid is beginning to move inside the parchment, move the cheese to direct flame. Grill the bread at the same time.
- Allow the bottom of the wooden container to char, paper as well, this will add a wonderful smokiness to the cheese. Don’t allow to burn.
- Remove the cheese and serve with the grilled bread.
Posted on January 15th, 2014 by Matthew C. exclusively for BBQXL