Planked Camembert with Chutney

If you’re like millions of American grilling fanatics, you might have made planked salmon. What you may not realize is how handy a plank can be when it comes to making a ridiculously simple, over-the-top appetizer for your next tailgate party or Super Bowl bash. (Handy, yes, but also flavorful, as the cedar infuses the cheese with an aromatic wood taste all its own.) Vary the cheese; vary the toppings; use this recipe as a blueprint.


Planked Camembert with Chutney

Recipe Notes

  • Yield: Serves 6 to 8


  • 1 Camembert (8 ounces), or 1 small Brie (13 ounces)
  • 1/2 cup mango, pear, or other chutney
  • 1/2 cup whole pecans
  • Grilled bread, toast points, or really good crackers, for serving

Recipe Steps

Step 1: Preheat the oven to 400°F. Soak the cedar plank in water for about 30 minutes, then drain it.

Step 2: Arrange the cheese in the center of the plank. Spoon the chutney evenly over the top of the cheese. Arrange the pecans on top.

Step 3: Bake the cheese on the plank until the pecans brown, the chutney bubbles, and the cheese is soft to the touch on the side, 15 to 20 minutes. (Do not overcook or the cheese will breach the rind and leak onto the plank.)

Step 4: Transfer the plank with the cheese to a heatproof platter for serving. Spread the cheese and toppings on the grilled bread, toast points, or crackers.

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