Imagine that grilled brie sitting in a puddle of delicious extra-virgin olive oil along with your best aged balsamic vinegar. Topped off with roasted plums, shallots & garlic. Seasoned with fresh thyme. 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. You know the type. There’s a nice 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. And, of course, you’ll need crackers 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.
Let’s take things up a level. Add this pan of deliciousness to your next cheese board and you won’t have to coax a single person to join in. The aroma alone will take care of that.
The round of brie spends a few minutes in your grill pan while the oven heats up. While you’re at the stove, why not add some sliced baguette to the pan. You’ll be glad to have that crispy bread to serve along with the creamy brie combo.
Carefully place the grilled brie in a round ovenproof skillet. Top it off with the sliced plum, shallot, garlic & fresh thyme. Drizzle with extra-virgin olive oil and balsamic vinegar. Season with salt & freshly ground black pepper. Pretty easy, right? And feel free to switch this up to make it your own. Maybe you’d like to add more fruit. Another clove of garlic? Maybe throw in some fresh chopped rosemary.
I have the cutest little cast iron skillet that I found in an antique shop. It measures 6-inches in diameter and is perfect for this dish. And it makes a great presentation when added to a rustic cheese board. But really, any smallish oven-safe dish will work.
Be sure to serve this while it is fresh from the oven. The hotter the dish, the creamier the cheese. 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 roasted plums and shallots.
- 8 to 10-ounce Brie round
- 1 small plum, sliced
- 1 medium or 2 small shallots, peeled & cut into slivers
- 1 large garlic clove, cut into 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
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 or plan bread.