Grilled Brie with Peach and Balsamic Topping
- 1 wheel Brie cheese
- 1 teaspoon olive oil
- 1 peach, diced
- 1 tablespoon honey
- 1/4 cup balsamic reduction, (see note)
- Crackers, baguette, fruit for serving
Preheat grill to 450. Spread olive oil over the rind of the wheel of Brie.
Place Brie on the grill over indirect heat (not directly above the heat source). Close the lid, grill for 2 minutes.
Flip the Brie to grill the opposite side, add diced peaches to the top, close lid and cook for 2-3 minutes more.
Remove the Brie from the grill. Drizzle with honey and balsamic reduction. Enjoy with crackers, baguette, and fruit.
To make balsamic reduction:
Place 1/2 cup of balsamic vinegar in a small saucepan and bring to a gentle boil. Continue cooking until the liquid is reduced by half, about 5-10 minutes. The vinegar should coat a spoon. It will thicken as it cools, and should be a good drizzling consistency once completely cooled. You may want to do this step ahead of time.
Note: a 4.5 ounce wheel of Brie was used in nutrition calculations.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.