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Recipes - and - RecipesYou can do it on the BBQ in the summer. I do it in the oven.
1 tbsp lemon juice
1 tbsp vegetable oil
1/2 red pepper (finely chopped)
1 tbsp fresh parsley (finely chopped)
1 clove garlic (minced)
1 tsp Dijon mustard
1/4 tsp black pepper
8-oz wheel Brie or Camembert
1. Combine all ingredients except cheese and mix well.
2. Place cheese wheel in a small shallow glass dish and poke it full of holes with a fork. (I poke alot of holes) Pour marinade over cheese. Cover and let sit in refrigerator at least 2 hrs, or overnight.
3. Preheat BBQ (Oven) to medium (350F/180C). Place a piece of foil on grill and poke holes in foil with a skewer. Place cheese on foil. (Obviously I don't do this when I do it in the oven).
4. Heat just until cheese starts to bulge around the edges and centre is soft. About 10-15 mins. Serve warm with crackers or French bread.
Makes about 8 servings.
For a more colourful presentation, you can use a combination of red and green peppers. Or just substitute half green pepper, if that's what you have on hand.
The recipe is very forgiving. I make more of the marinade and let the peppers fall of the edges of the cheese and gather along side of the dish. I also add abit more lemon juice, and have also used olive oil instead of vegetable oil.
And, being Ukrainian, I have used more garlic, depending on whose is visiting.
Enjoy!
Dorothy
The D&D Bed & Breakfast, Montreal,
Quebec
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