When dad told me he was going to be doing grilled cheese, I thought he meant with a side of tomato soup. Nope. He meant throwing a couple brie rounds on the grill. I was skeptical, but man was it good. I’ll hand it off to my pop on how to do it…
I read a recipe for baked brie and decided to give it a try on the grill because we’re not the Bakin’ Fools, we’re the Grillin’ Fools. We’re always looking for innovative grilling recipes and feel anything made in the oven, we can make better on a grill.
The baked brie called for chutney topping, which I will show below as well as my additional version which incorporates a simple blackberry sauce. Both versions were topped with crispy bacon crumbles.
1 large granny smith apple, diced
1 medium onion, diced
½ red bell pepper, chopped
½ cup sugar
½ cup cider vinegar
1 tbsp balsamic vinegar
¾ cup dried apricots
½ cup golden raisins (regular raisins can be used as a substitute)
2 tsp fresh ginger, peeled and grated
1.5 tsp mustard seeds
¼ tsp cayenne
¼ tsp salt
Two 8-oz. brie rounds
6 slices bacon, fried crisp and crumbled
In a large saucepan over medium-high heat, combine the apple, onion, pepper, sugar, cider vinegar, water, and balsamic vinegar:
Bring to a boil and reduce to a simmer, cook for 15 minutes, stirring frequently. Add the apricots and remaining ingredients and cook until mixture thickens and becomes syrupy. Remove from heat and cool. This may be prepared day before and refrigerated.
The chutney appears to be a bit thick to me but I’m rolling with it:
Blackberry sauce ingredients:
12 oz blackberry jam
1 tbsp ancho chile pepper
Combine these items in a saucepan and heat till warm and thickened.
Grilled brie requires 15-20 minutes to warm through depending on your particular fire as well as the outside temperature. Should the brie be brought to room temp prior to grilling the warming time will be reduced. Resist the urge to place the cheese over direct heat to hasten the effort. I made that error and quickly had a pan of brie soup on my first run through! Stay near the grill for this effort.
Set up the grill for two zone grilling: coals on one side, nothing on the other. We want to warm, not grill. Using these little aluminum pie tins will help diffuse the heat as well to not warm the brie too quickly:
Once the cheese is warmed through the toppings are applied. Here’s the pour of the chutney:
Now the blackberry pepper sauce over the grilled brie. The ingredients for this were more than ample. This amount could’ve easily covered 2 rounds:
That blackberry pepper sauce oozes over the grilled brie like crude oil over a glacier.
What could possibly make these delights any better? The answer is bacon!
As you can see here, the chutney version of the grilled brie got a little melted. Don’t sweat it. You can hide that with the crackers:
A couple varieties of crackers are placed around the pans:
If you want to dress this up a bit, I suggest grilling with ceramic pans but the foil works well for the average backyard ‘cue.
Both delights (I hope?) are served. It looks like wine was being enjoyed at this event. I think a nice red will do for me:
One guest (Mr. Bonwich) was so impressed with the presentation of the grilled brie he rushed to post it on Facebook:
As you can see, the guests pounced on both versions of the brie and rendered their opinions:
While the chutney version was good the blackberry pepper version of the grilled brie was the overwhelming favorite. Skip the baked brie and go for grilled brie, topped with the blackberry pepper sauce.
If you have any questions or comments , feel free to leave them below or shoot me an email.
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