Cheese boards are having a big moment right now and I’m here for it. I love a good cheese board, charcuterie platter, or grazing table. This grilled peaches and brie summer cheese board is not only a showstopping party dish, but also so easy to put together that it works for a nice weeknight meal!
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I am a part of a Facebook group in which group members are always sharing photos of everything from super simple cheese boards to extravagant platters. I think that this type of dining works so well these days because people are all on different diets and because they can be put together without a ton of cooking skills.
This cheese board was inspired by an email or pamphlet I received from Fred Meyer’s with a recipe for Cedar Plank Grilled Peaches and Brie. I have linked the recipe here and you are welcome to follow it as it is very close to what mine ended up being, but I did make a couple of small changes that I feel like made a nice difference.
I wanted to make a the grilled brie and peaches to go with a few small items to create a nice charcuterie board or cheese board. However, as I was serving it as dinner, I also served a vegetable platter which is why you are seeing the artichokes on the grill in pictures. (I’ll share the vegetable platter in another post.)
Cedar Plank Grilled Brie and Peaches
This is the most labor intensive part of this whole platter and it takes around 20 minutes aside from prepping your cedar plank. Cedar planks are going to be important for two reasons: 1) to impart a nice smokey flavor to your dish and 2) to prevent the peaches or brie from just melting right into the grill. You’ll want to make sure your cedar plank gets a good soak in water so that it doesn’t just burn on the grill.
Cedar Plank Grilled Brie and Peaches Supplies/Ingredients:
- 1 Cedar Plank *(Affiliate link) soaked in water for approximately 2 hours
- 1 wheel of brie
- 2-3 ripe peaches (not too ripe as they will just get mushy)
- 1/4 cup honey + extra for drizzling after
- 2 tablespoons olive oil
- Fresh thyme- approximately 1/4 teaspoon
- Salt & Pepper to taste (I used sea salt flakes and fresh ground pepper)
- Grill (an alternative is using your oven and broiler but again, it is essential that your cedar plank has been properly soaked)
Cedar Plank Grilled Brie and Peaches Supplies/Ingredients:
- Soak your cedar plank in water. I put mine on a baking dish and cover in water for two hours.
- Heat grill (or oven) to approximately 350 degrees F or medium heat.
- Slice peaches, discarding pit.
- Mix together olive oil, thyme, and honey in a bowl.
- Toss your peaches in the olive oil and honey mixture. Remove from bowl and set aside.
- Brush your brie with the remaining olive oil and honey mixture.
- Place the brie and peaches on the cedar plank and place on grill. If there isn’t room for all of the peaches and brie on the plank then grill your peaches first, and then move to your brie.
- Cover the lid of the grill and let cook for approximately 10 to 12 minutes. The cheese will be warm and melted (it will still hold its shape with the rind, but you should be able to see that it might be starting to seep through a bit. The peaches should be warmed through and softened a bit. If using the oven, you can put the broiler on for a moment at the end to help caramelize the peaches a bit.
- Place on platter, salt & pepper to taste, drizzle with some honey, and serve!
How to serve grilled peaches and brie
You can do so many different things in serving this dish starting with just adding some grilled bread or tasty crackers and calling it a day. I wanted to add a bit more bulk to the dish so I added prosciutto, blackberries, apricot jam* (affiliate link), and sliced baguette.
