Name: grilled brie with plums & shallots
Ingredients: 8 to 10-ounce Brie round; 1 small plum, sliced; 1 medium or 2 small shallots, peeled & cut into wide slivers; 1 large garlic clove, cut into thin slivers; 4 fresh thyme sprigs, roughly chopped; 2 tablespoons extra-virgin olive oil; 2 tablespoons aged balsamic vinegar; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 1 baguette, sliced for serving

Imagine the most amazing grilled creaminess sitting in a puddle of delicious extra-virgin olive oil along with your best aged balsamic vinegar. Now top that off with roasted caramelized plums, shallots & garlic. Season it all with some fresh thyme. Introducing your soon-to-be new favorite, Grilled Brie with Plums & Shallots.

Just be sure to have some crusty bread handy when it comes out of the oven. You’ll need it to gather up all of that creamy yumminess.

We really love a good cheese board in my house.

I suppose the proper term these days is a charcuterie board. You know the one.

There’s a variety of cheeses …soft, hard, crumbly.
Salty morsels such as olives and roasted nuts are added.
Maybe a mound of salami or prosciutto.
Don’t forget to offer a bit of sweetness with some dried or fresh fruit.
Of course, you’ll need crackers or some sort of bread so your guests can build cute little stacks of things.
Finally, add small jars of your favorite condiments here and there …maybe fig jam, basil pesto, gourmet mustard.

You get the idea. It doesn’t have to be perfectly arranged. The more rustic, the better.

It’s all about getting your friends to gather around to join in the adventure.

For this one, you’ll need…

Round of brie
Small plum – pitted & sliced into wedges
Shallots – peeled & cut into thick slivers
Clove of garlic – peeled & thinly sliced
Fresh thyme
Extra virgin olive oil
Aged balsamic vinegar
Coarse kosher salt
Freshly ground black pepper
Baguette – for serving

While you’re at the stove, why not add some sliced baguette to the pan. You’ll be so glad to have that crispy bread to serve along with the creamy brie combo.

Grill the Brie round over medium heat, a few minutes per side.
While the cheese is grilling, add some baguette slices to toast.
Carefully place the grilled brie in a round ovenproof skillet.
Top it off with the sliced plum, shallot, garlic & fresh thyme.
Drizzle with your best extra-virgin olive oil and balsamic vinegar.
Season with salt & freshly ground black pepper.
Pretty easy, right?

Feel free to switch up this Grilled Brie with Plums & Shallots to make it your own.

Perhaps you’d like to add more fruit.
Fresh peaches or nectarines would be an excellent fruit swap or addition.
If you’re garlic lovers, add another clove or two.
Maybe throw in some fresh chopped rosemary.

I have the cutest little cast iron skillet that I found in a local antique shop. It measures 6-inches in diameter and is perfect for this recipe. And it makes a great presentation when added to a rustic cheese board.

You can get a similar one online if need be. But really, any smallish oven-safe dish or pan will work.

Add this skillet of Grilled Brie with Plums & Shallots to your next charcuterie board.

You won’t have to coax a single person to join in.

The aroma alone will take care of that.

Be sure to serve this deliciousness fresh from the oven. The hotter the dish, the creamier the cheese.

Of course, give fair warning to be cautious with the hot pan.

And don’t forget to offer that crusty grilled bread alongside.

grilled brie with plums & shallots

Enjoy the creamy texture of baked brie combined with the earthy flavor of caramelized plums and shallots.

Servings 12 servings

Author Rosemary Stelmach

Ingredients

8 to 10-ounce Brie round
1 small plum, sliced
1 medium or 2 small shallots, peeled & cut into wide slivers
1 large garlic clove, cut into thin slivers
4 fresh thyme sprigs, roughly chopped
2 tablespoons extra-virgin olive oil
2 tablespoons aged balsamic vinegar
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 baguette, sliced for serving

Instructions

Preheat oven to 450°F.
Grill Brie round over medium heat for about 3 minutes per side.
Carefully transfer Brie to round cast-iron pan or ovenproof dish. Top with sliced plum, shallot, garlic & thyme. Drizzle the extra-virgin olive oil & balsamic vinegar evenly over the top. Season with salt & pepper.
Bake in the oven for 10 to 12 minutes until the plum and shallot slices are caramelized and the cheese is creamy.
Serve immediately with grilled bread.

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