This Smoked brie recipe It is seasoned with fresh thyme, rosemary, crucited ham and red blueberries at the top, led with a layer of honey. It is an easy recipe and makes an excellent appetizer for special occasions!
This brie recipe is a super simple recipe, but produces a rich and tasty smoked cheese, better than anything you will find in your local food store. The perfect way to serve brie in the smoked oven is on a cheese table with your favorite crackers, walnuts, grapes or apple slices. It is an excellent addition to any dinner or event if you need a perfect appetizer and one of our simplest recipes ever.
What is smoked brie?
Smoked brie is when you take a whole wheel of cheese brie and smoke it on the pellet grid. It is just like bry in the oven, but better. And we are betting the next in line after the viral trend of smoked cheese cream. The grid gives the wheel of the Brie cheese a smoked flavor while it makes it perfectly sticky and melty. And this recipe also adds the sweetness of blueberries and honey with salty ham. Use a warm cracker or a slice of apple to collect honey and brie for the final bite.
Smoked brie ingredients
- Wheel of Brie – Find you near the gastronomy counter with imaginative cheeses in your local market.
- Diced ham – finds small diced ham packages near the gastronomy counter or at the Joe’s merchant. Buy two, they are changing their lives. Alternatively, cut some remaining spiral ham and use it instead.
- Fig Jam – We use a spicy fig jam for the bonus flavor. However, most fruit preserves will work for this recipe, so use what you know that your family will love.
- Fresh thyme and / or rosemary
- Mirtilli Rossi – fresh blueberries
- Treasure: We love to use Mike’s hot honey.
How to make smoked brie
Immerse a wooden table to smoke. Most wooden axes recommend being immersed for 20 minutes before being positioned on the grill to prevent exacerbations. We use western wooden grid axes to smoke.
Remove and dry. You want the table soaked but not dripping, or will ruin the flavor and consistency.
In the meantime, prepare your smoker as instructed in the complete recipe card at the bottom of the pole.
In a small cast iron pan, crunchy ham, drain the fat and set aside.
Place the BRIED dry table and the nesting jam in the middle.
Sprinkle the thyme and chopped rosemary leaves, crunchy ham and red blueberries at the top. Press a little to help everything get in place.
Sprinkle the honey and place on the table on the grids.
Close the lid to the barbecue and smoke as indicated.
Remove the table carefully and let it rest on a pan before serving.
Serve with cracker, sliced apples and toasted baguette.
Suggestions for experts’s recipes
- BRIE RETURNS: Use the thumbs (or on the back of a spoon) to press a return to the upper part of the Brie cheese in order to be able to stack all the condiments without wing everywhere.
- Use a pan: You could also use a small cast iron pan instead of the wooden smoke table on the grill to minimize cleaning. Just follow the recipe as indicated with the brie set in the cast iron pan. Use caution when removing hot cast iron from the grids. Since cast iron maintains the heat, this is also a large ship to serve the Melty Brie.
- Wooden dashboard: We use a wooden table both to smoke and to serve this recipe. Cedar or Ontano both work. However, you could always use wooden chips in a steaming box preheated on the grill for a further flavor of smoke. We recommend peace in pecan wood, hickory or oak post.
Leftovers and heating
If you have the remaining brie cheese, keep it in an airtight container or wrap it with double plastic wrapped firmly to maintain freshness. To heat, you can heat it in the microwave. Check after 30 seconds to see how much he warms and continues another 30 seconds or more if necessary.
With what to serve
Combine this simple recipe for appetizers with surprising dishes such as:
Faq
As mentioned above, the crakekers and apple slices are fantastic to immerse themselves in your wheel. You can also spread it on toasted bread. Combine it with any salami table for a smoky and rich addition.
No, you shouldn’t take Brie cheese peel before smoking and cooking. The zest helps the cheese to be together and not to melt everywhere.
More appetizers recipes
There are recipes of more delicious and simple Traeger appetizers from where it comes from. Try the following two recipes if you love a smoked dish: the other two are not smoked but delicious!
I hope you and your guests have appreciated this simple but decadent and smoked creamy. Was it the first time that I smoke brie? What did you combine it with? Let me know in the comments below!
This smoked brie recipe is as easy as you get. With a salty flavor of sweet taste, this melty cheese dish is imploring to be your next recipe for aperitif!
Prevent the screen from going to sleep
Prepare the smoker:
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Immerse a wooden table to smoke for 20 minutes.
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Remove and dry.
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In the meantime, prepare your smoker for 225f
Assemble the brie:
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In a small cast iron pan, crunchy ham, from 5 to 7 minutes. Drain the fat and set aside.
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Place the brie on the table that smokes in wood and carefully nest the jam in the middle.
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Sprinkle the thyme leaves, the crucited ham and the blueberries above.
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Sprinkle with honey.
Smoking the brie:
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Put the wooden table with the brie on the grill.
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Close the lid and smoke the Brie until he softened, from about 40 to 45 minutes.
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For the last 10 minutes, rotate the fire on Sear.
Serve:
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Remove the table with carefully from the grill and leave to rest on a pan for 5 minutes before serving.
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Serve with toasted cracker and baguette
We use Mike’s hot honey and the pepper jam for Fico for the bonus heat in this recipe. Use what works for your guests and your family.
We tested this recipe on a pellet traeger grid. However, it will work on any grid or smoker where it is possible to maintain uniform heat. Place the brie on indirect heat while smoking for the best results.
We find diced ham near the area of gastronomy or salami of our local markets or at the Joe’s merchant.
We used our thumbs to press a return to the top of the Brie. This has made it much easier to accumulate the condiments.
Service: 1G | Calories: 143Kcal | Carbohydrates: 5G | Protein: 7G | Fat: 11G | Saturated fat: 6G | Polynsaturo fat: 1G | Monolysatuine fat: 4G | Trans fat: 0.01G | Cholesterol: 33mg | Sodium: 226mg | Potassium: 64mg | Fiber: 0.2G | Sugar: 4G | Vitamin A: 173Iu | Vitamin C: 1mg | Soccer: 54mg | Iron: 0.2mg
