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This subtly smoked Brie is topped with a deliciously sweet blueberry chutney. Are you having it as an appetizer or dessert?

4 servings

Planked Brie with Blueberry Chutney
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  • 3 tbsp (45 mL) packed brown sugar
  • 2 tbsp (25 mL) finely diced Ontario Shallots
  • 2 tbsp (25 mL) cider vinegar
  • 1-1/2 tsp (7 mL) finely grated fresh gingerroot
  • 3 whole cloves
  • 1 cup (250 mL) Ontario Blueberries
  • 1 round (4-inch/10 cm) Ontario Brie Cheese
  • Crackers or sliced baguette


  1. In small saucepan, combine sugar, shallots, vinegar, ginger and cloves; bring to simmer over medium heat, stirring until reduced and syrupy, 1 to 2 minutes. Discard cloves. Stir in blueberries. Transfer to medium glass bowl, cover and refrigerate until ready to use or up to 1 day.
  2. Place soaked cedar plank on preheated grill over medium-high heat. Cover and grill until plank starts to smoke and crackle, turning once, 2 to 4 minutes. Place cheese on plank, close lid and reduce heat to medium-low. Grill for 5 minutes or until golden brown. Top with half of the blueberry chutney; close lid and grill until a little puffy, 1 to 2 minutes. Carefully remove plank with cheese from grill. Let cool 2 minutes. Place planked cheese on platter. Serve with remaining blueberry chutney and crackers.

Recipe courtesy of Foodland Ontario and the Ontario Berry Growers

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