Planked Brie & Cranberry Relish (Canadian Style) | Arteflame

Introduction

There is nothing quite like the aroma of toasted cedar mixing with the sweet scent of bubbling maple syrup on a crisp evening. This Cedar Plank Brie is the culinary equivalent of a warm hug. When you pull the plank off the grill and slice into the rind, watching the molten cheese cascade out creates an instant moment of silence followed by pure delight. It feels fancy, but it’s incredibly approachable—perfect for creating a cozy memory around the fire.

Why This Recipe is a Keeper

I love this dish because it marries gourmet elegance with rugged outdoor cooking. The Arteflame grill creates a unique environment where the flat top allows you to simmer a jammy relish while the open fire gently smokes the cheese. It is the perfect balance of sweet, savory, and smoky, making it an unbeatable appetizer for holiday hosting or a relaxed night by the fire pit.

Kitchen Wisdom

• Soak the plank thoroughly: Submerge your untreated cedar plank for at least two hours before grilling. This ensures a gentle steam and aromatic smoke rather than a charred disaster.
• Watch the wobble: Don't pierce the cheese to check for doneness! When the center feels soft like a water balloon and the sides bulge slightly, it is ready to serve.

Make It Your Own

No pecans? Toasted walnuts or almonds work beautifully. If cranberries aren't in season, try using fig jam or fresh peaches for a summery twist.

Ingredients

The Essentials

• 1 untreated cedar plank (soaked in water for at least 2 hours)
• 1 wheel (8oz to 12oz) double-cream Brie or Camembert cheese
• 1 French baguette, sliced diagonally
• Olive oil (for brushing the bread)

The Cranberry Relish

• 1 cup fresh or frozen cranberries
• 1/4 cup pure Canadian maple syrup
• 1/4 cup water (or orange juice for extra zest)
• 1/4 cup chopped pecans or walnuts
• 1 tablespoon fresh orange zest
• 1 sprig fresh rosemary or thyme (for garnish)
• Pinch of sea salt

Instructions

Step 1: Prepare the Grill and Plank

1. Begin by soaking your cedar plank in water, beer, or wine for a minimum of 2 hours. This prevents the wood from catching fire and ensures it steams the cheese with smoky flavor.
2. Fire up your Arteflame grill. You want to establish a mature fire with a hot center grate and a medium-hot flat cooktop.

Step 2: Create the Cranberry Relish

1. Place a small cast-iron skillet or heat-safe saucepan directly on the flat steel cooktop of the Arteflame.
2. Add the cranberries, maple syrup, water (or juice), and orange zest to the pan.
3. Simmer the mixture for about 10-15 minutes, stirring occasionally. You want the cranberries to pop and the sauce to thicken into a jam-like consistency.
4. Stir in the chopped pecans and remove from the direct heat to a cooler zone of the cooktop to keep warm.

Step 3: Toast the Bread

1. While the relish simmers, lightly brush your baguette slices with olive oil.
2. Place the slices directly on the flat cooktop surface. Toast them for 1-2 minutes per side until they are golden brown and crispy. Set aside.

Step 4: Smoke the Brie

1. Remove the Brie from its packaging but leave the white rind intact; this holds the melting cheese together.
2. Place the damp cedar plank on the flat cooktop or the grill grate (depending on desired smoke intensity). Let the wood heat up until it begins to crackle and smoke slightly (about 3-5 minutes).
3. Place the wheel of Brie in the center of the hot plank.
4. Cover with a basting dome or cheese melting lid if available to trap the heat and smoke. Cook for 10-15 minutes. You will know it is done when the sides bulge slightly, and the center feels soft to the touch like a water balloon.

Step 5: Assemble and Serve

1. Carefully remove the plank from the grill (use heat-resistant gloves).
2. Immediately spoon the warm cranberry relish over the top of the hot Brie.
3. Garnish with a sprig of fresh rosemary or thyme.
4. Serve directly from the plank with the toasted baguette slices on the side.

Tips

Mastering planked brie on the Arteflame is all about heat management and preparation. The most critical step is soaking your plank; if the wood is too dry, it will burn rather than smolder, ruining the flavor of the cheese. When checking the brie for doneness, be careful not to pierce the rind, or the cheese will leak out onto the wood before you are ready to serve. If you want a deeper smoke flavor, place the plank closer to the center fire grate. For a milder wood taste, keep it on the outer ring of the cooktop. Additionally, don't rush the relish. Allowing the cranberries to slowly burst and caramelize with the maple syrup on the flat top creates a depth of flavor that quick boiling misses. Always serve immediately, as the cheese will begin to firm up as it cools.

Variations

While the classic cranberry and maple combination is a nod to Canadian heritage, this recipe is incredibly versatile. You can easily adapt the toppings to suit the season or your personal palate. The neutral, creamy base of the Brie acts as a canvas for both sweet and savory experiments. If you don't have cedar, you can use maple or alder wood planks for a different smoke profile. Here are a few distinct variations to try on your grill:

• The Savory Herb: Top with garlic confit, fresh rosemary, and a drizzle of truffle oil instead of fruit.
• The Nutty Honey: Use caramelized walnuts, dried figs, and a heavy drizzle of local honey.
• The Spicy Jam: Top with a spicy jalapeño or habanero apricot jam for a sweet-heat kick.
• The Bacon Lover: Top with crispy crumbled bacon, caramelized onions, and a splash of bourbon.
• The Summer Berry: Swap cranberries for fresh strawberries and balsamic glaze during warmer months.

Best pairings

To truly round out this appetizer, selecting the right beverage and accompaniments is key. The richness of the double-cream cheese and the sweetness of the maple syrup require drinks that have enough acidity or tannin to cleanse the palate. You also want serving vessels that can scoop up the gooey cheese without breaking. While a baguette is traditional, sturdy artisan crackers or even sliced crisp apples and pears offer a refreshing crunch that contrasts with the soft cheese. Here are some top-tier pairings:

• Wine: An oaked Chardonnay (buttery to match the cheese) or a Pinot Noir (fruit-forward to match the cranberries).
• Beer: A crisp Apple Cider or a malty Amber Ale.
• Cocktail: An Old Fashioned or a Hot Toddy for winter grilling.
• Sides: Sliced Granny Smith apples, pear wedges, or prosciutto-wrapped melon.

Conclusion

The Canadian Planked Brie with Cranberry Relish is more than just a recipe; it is an experience that brings people together around the fire. The visual appeal of the charred wood, the aromatic smoke, and the molten cheese creates a centerpiece that is sure to impress any guest. By cooking this on the Arteflame, you elevate a simple cheese dish into a gourmet event, utilizing the grill's versatility to toast, simmer, and smoke simultaneously. It is the perfect way to start a meal or end an evening. Once you slice into that rind and watch the cheese cascade out, mixed with the tart relish, you will understand why this is a staple for outdoor cooking enthusiasts.