Cedar Plank Brie With Roasted Grapes And Preserves

An Irresistible Appetizer Recipe by Chef Kevin O’Connor.

Elevate your appetizer game with this delectable Cedar Plank Brie with Roasted Grapes and Preserves, a culinary masterpiece crafted by the talented Chef Kevin O’Connor. This sophisticated yet approachable dish is perfect for impressing your guests or simply treating yourself to a taste sensation that combines the rustic charm of cedar plank cooking with the luxurious indulgence of brie cheese.

Imagine the harmonious marriage of creamy brie, sweet fruit preserves, and perfectly blistered grapes, all infused with the subtle essence of cedar smoke. It’s a sensory experience that transcends the ordinary, making it an ideal choice for a cozy dinner or a gathering of friends and family.

So, fire up your grill, gather your ingredients, and prepare to embark on a culinary journey with Chef Kevin O’Connor’s Cedar Plank Brie with Roasted Grapes and Preserves. Whether you’re hosting an elegant soirée or simply seeking to elevate your everyday dining experience, this appetizer promises to delight your taste buds and leave a lasting impression.

Cedar Plank Brie With Roasted Grapes And Preserves

Recipe by Kevin O'Connor
Course Appetizer, Snack
Servings 6


  • 1 or 2 cedar planks, soaked
  • 2 wheels brie cheese, refrigerated
  • ½ cup preferred fruit preserves
  • 2 clusters red grapes
  • 1 teaspoon extra virgin olive oil
  • Pinch salt
  • Honey, to finish


  • Preheat grill to 400 degrees F. Place wheels of brie on soaked plank and top each wheel with ¼ cup of preserves. Transfer to grill and allow brie to cook over indirect heat for 10 to 20 minutes, or until softened and starting to ooze.
  • Toss grapes in olive oil and salt before grilling on direct heat for about 5 to 7 minutes, turning occasionally, until blistered. Place grilled grapes on empty space of plank before drizzling entire serving with honey. Serve with crusty baguette, crackers, or grilled sourdough.
This recipe was printed in our Summer 2023 Issue #64, in the article Reaching New Heights with Cedar Plank Grilling.