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Smoked Brie with Roasted Peppers & Garlic

  • Serves 4-6
  • Prep 5 min + 1-8 hour plank soak time
  • Ready-In 45 min + 1-8 hours soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Smoked Brie with Roasted Peppers & Garlic

Cooking a Brie on the grill on a cedar plank turns it into a centerpiece of oozing delight, as the topping melts down into the brie and the smoldering cedar plank keeps it warm during the appetizer hour.


1 Outdoor Gourmet Fromagier Plank, soaked
6 inch Brie wheel
1 entire head of garlic peeled
1 green onion
1 roasted & peeled red pepper
2 tbls. ea. of black pepper, fresh thyme and Balsamic vinegar


To make the Roasted Garlic & Pepper Topping:
First: Place the peeled garlic cloves in a small pan with 1/2 C. olive oil, cook on low till garlic gets soft and a little brown (about 20 min.). Drain and let cool.
Second: In a food processor, mince together the garlic, green onion, roasted red pepper, fresh thyme, Balsamic vinegar, and black pepper.
To Smoke the Brie:
Then: Place a soaked Outdoor Gourmet Fromagier Grilling Plank on a medium high grill for 2-5 minutes or until you hear it start to pop and crackle. Cut the top skin off the Brie then place on the plank.
Next: Cover the top of the Brie with the topping (pile it on liberally) or use your favorite chutney or brown sugar topping.
After That: Grill on medium heat cook till the Brie begins to melt, serve with crackers. DO NOT LEAVE GRILL UNATTENDED, as the plank only needs about 12-16 minutes. Monitor and remove from grill JUST BEFORE it looks like it is going to ooze out the side.
Finally: Serve in the middle of a platter surrounded with bread or crackers. Enjoy!