From plank to plate
My trick to throwing a great party is to keep my stress level as low as possible. Because an at-ease host makes for at-ease guests.
For me, keeping party stress to a minimum means prepping as much food as possible in advance.
One of my favourite party tricks is to use cedar wood planks for both cooking and serving. I love the look of the rough-hewn wood plank piled with food. And if the edges are a little charred, so much the better. One of my tried and true party appetizers that works with this technique is a grilled glazed brie with fresh fruit.
This recipe is a streamlined version of the baked brie I used to make. Back in the day, I would cut open the wheel of cheese, stuff it with fruit and nuts, then close it back up and bake it. But I like this glazed version better. It’s simpler to prepare and looks more appetizing with all the delicious hot “filling” toppling over the side. I serve it with assorted fruit and water crackers, but baguette or your favourite crackers would be just as good.
I make the fruit and nut mixture in advance and keep it in a jar in my refrigerator.