Grilled Brie with Peaches and Hot Honey

Baked Brie is one of those appetizers that feels fancy without having to put in a ton of effort. That’s especially true when you throw it in a skillet on the grill, allowing the ambient heat to slowly cook the cheese. Top it however you like—here, I’ve paired it with semi-firm peaches that go right on the grates next to the skillet to get good grill marks, and are put in with the cheese at the end to finish cooking. Hot honey ups the ante in the best way. – Tyler Florence

Ingredients:

For the hot honey:

• ⅔ cup (165 ml) honey
• 1 small Fresno chile, finely minced 
• 1 teaspoon minced fresh thyme, plus more for garnish
• 1 tablespoon fresh lemon juice 

For the Brie and peaches:

• 2 to 3 semi-ripe peaches, still somewhat firm, halved and pitted 
• 6 tablespoons (90 ml) extra-virgin olive oil, divided, plus more for drizzling 
• 1  6 to 8-ounce (170 to 225 g) wheel Brie or soft triple-cream cheese 

For serving: 

• ½ pound (225 g) baguette, halved lengthwise and then cut into 2-inch pieces 
• Kosher salt
• Thyme leaves, for garnish 

Instructions:

Make the hot honey

In a small saucepan set over medium heat (either on a grill or stovetop), heat the honey until loosened and warm. Stir in the chile, thyme, and lemon juice until well combined. Set aside to let the flavors come together. 

Cook the peaches and brie

Preheat a gas or charcoal grill to medium-high heat with a target temperature of 400°F (205°C). 

While the grill is warming up, place a 10- to 12-inch (25 to 30 cm) cast-iron or grill-safe skillet on the grill to start heating. Once the skillet is hot, brush the halved peaches with 2 tablespoons olive oil and place cut side down on the skillet. Cook until the peaches are caramelized and slightly softened, 8 to 10 minutes. Flip the peaches over and cook another 5 to 6 minutes. Gently nudge the caramelized peaches to one side of the skillet, brush the Brie with 1 tablespoon of the oil, and add it to the skillet. Close the grill lid and cook for 5 minutes. 

Meanwhile, brush the baguette slices with the remaining oil and sprinkle with salt. Place on the grill until toasted to your liking, taking care not to burn the bread. 

Drizzle the cheese and peaches with half of the honey and some olive oil and cook until the cheese is gooey and warmed through and the peaches are quite softened and jammy, 8 to 10 more minutes. 

Assemble the dish

Garnish with more hot honey, fresh thyme, and a sprinkle of salt and serve immediately with the crusty bread. 

Excerpt from the new book American Grill: 125 Recipes for Mastering Live Fire by Tyler Florence. Text copyright (c) 2024 by Tyler Florence. Photos copyright (c) 2024 by Jason Perry. Published by Abrams.