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Plank-Smoked Camembert with Lambic Peach-Cherry Chutney

Lambic beer is a Belgian beer produced by spontaneous fermentation. It has a dry, wine-like, cidery flavor. 


  • 2/3 cup lambic beer or hard cider
  • 1/2 cup sugar
  • 1 large peach, pitted and chopped
  • 1/2 cup dried tart or sweet cherries
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon finely shredded lemon peel
  • Dash salt
  • 1 (15x7x1/2-inch) cherrywood or cedar grill plank
  • 8 ounces baguette-style French bread, cut diagonally into 1/2-inch slices
  • 1 (8-ounce) round Camembert cheese

For chutney, in small saucepan combine beer and sugar. Cook and stir over medium heat until sugar dissolves. Stir in peach, dried cherries, ginger, lemon peel, and salt. Bring to boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until mixture is thickened. Transfer to small bowl. Cover; chill at least 4 hours (chutney will thicken slightly as it chills).

For at least 1 hour before grilling, soak grill plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank before using.

For charcoal grill, place plank on rack of uncovered grill directly over medium coals 3 to 5 minutes or until it starts to char and pop. While plank is heating, add bread slices to grill. Grill 2 to 4 minutes or until toasted, turning once halfway through grilling. Turn plank over. Place cheese on charred side of plank. Cover; grill 10 to 12 minutes or until cheese is softened and side is starting to droop. (For gas grill, preheat grill. Reduce heat to medium. Place plank and bread slices, then cheese on grill rack over heat. Cover and grill as above.)

Serve cheese on plank with some of the chutney spooned over top. Serve with toasted bread slices and remaining chutney. Makes 6 servings.