CEDAR-PLANKED BRIE WITH CRANBERRY CHUTNEY

Who can resist warm, smoky, melted cheese? When it’s served over crackers or fresh bread, you might even be tempted to skip the main course and just devour this cedar-planked brie from Grilling with House of Q by BBQ Brian Misko.

Makes 4 to 8 servings. ■ 2 1/2 cups (625 mL) fresh or frozen cranberries

■ 1/2 cup (125 mL) House of Q (or other) barbecue sauce

■ 1/2 cup (125 mL) maple syrup

■ 1 cedar plank, unsoaked

■ 1 wheel of Brie or Camembert cheese, 4 to 6 inches in diameter Crackers or slices of fresh bread

1. Place the cranberries, barbecue sauce and maple syrup in a sauté pan over medium heat on your stovetop, grill side-burner or even on the grill, and cook, stirring often. Once the cranberries begin to soften, press them with the back of a spoon. Once most of the berries have burst, 10 to 20 minutes, remove the pan from the heat and allow the mixture to cool. Spoon the thickened chutney into an airtight container and refrigerate until ready to use.

2. Prepare your grill for direct grilling, medium-high heat. When the grill is hot, rinse the plank under cold running water and place it on the grate. Close the lid and allow the plank to heat for 4 or 5 minutes or until it starts to crackle. Reduce the heat to medium-low and place the cheese on the plank, and then close the lid and cook for 8 to 10 minutes, possibly longer. Open the lid and scoop a generous portion of cranberry chutney onto the warming cheese, close the lid and cook until the cheese is puffing out but not burst. Transfer the cheese on the plank to a metal or glass plate, and serve immediately with crackers (or fresh bread).