All you need:
1 cedar plank
1 loaf baguette-style French bread
1/4 c. Hy-Vee Select extra-virgin olive oil
2 tsp chopped fresh thyme
2 cloves garlic, minced
1/2 c. Hy-Vee apricot preserves
1 (8 oz) wheel Brie cheese, at room temperature
1 peach, pitted and sliced
1 plum, pitted and sliced
1/4 tsp sea salt
1/4 tsp Hy-Vee black pepper
Fresh thyme sprigs
All you do:
Soak cedar plank in water for at least 30 minutes.
Slice baguette diagonally into sixteen 1/4-inch slices.
For herb oil, in a small bowl combine olive oil, thyme and garlic; set aside.
In a small saucepan, heat preserves until melted; cover and keep warm.
Heat grill to medium-high heat over direct heat. Place plank on grill. Cover grill and preheat plank for about 5 minutes, turning once. Preheating the plank allows it to begin releasing smoke and flavor.
Place Brie on preheated plank. Brush with some of the melted preserves. Arrange peach and plum slices on grill grate around plank. Cover and grill for 2 to 3 minutes or until fruit slices are slightly charred, turning once. Arrange a few slices of peaches and plums on top of Brie. Add remaining fruit slices to plank around Brie. Brush remaining melted preserves over fruit.
Cover and grill for 10 to 15 minutes more or until Brie is melted. Remove plank from grill. Let stand while grilling toasts.
For toasts, lightly brush baguette slices with herb oil; sprinkle with salt and pepper. Place baguette slices on grill rack over direct heat. Grill for 3 minutes or until crisp and golden on both sides, turning once. Remove from grill.
Serve melted Brie on toasts; top with fruit.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 6g
Trans fats: 0g
Daily nutritional values:
6% vitamin A
4% vitamin C