Ingredients

• 2 x 125g Rounds of soft cheese (Brie and/or Camembert cheese)
• 2/3 Cup walnuts
• 6 Peaches, halved and stones removed
• Olive oil
• Salt and pepper
• 125g Fresh blackberries
• 1 Teaspoon balsamic vinegar
• 8 Rosemary sprigs, approx 15cm in length
• 350g Ciabatta load, cut into 2.5cm cubes
• 2 Tablespoons honey

Method

• Step 1
  Soak a Weber Cedar Plank in water for at least 60 minutes.
• Step 2
  Place the cheese(s), walnuts and peach halves on a chopping board, lightly drizzle with olive oil. Season the cheese(s) with salt and pepper.
• Step 3
  In a bowl mix together the blackberries and balsamic vinegar.
• Step 4
  Remove 3/4 of the rosemary leaves from each stalk. Place the cubes of ciabatta and rosemary stalks into a large bowl. Lightly drizzle oil on the bread and rosemary, season with salt. Thread the cubes of ciabatta onto the rosemary stalks.
• Step 5
  Set up and preheat your barbecue for direct cooking, please refer to your handbook for further instructions.
• Step 6
  Once the barbecue has preheated, place the cedar plank directly on the grill. Turn the burner(s) to medium. Leave the plank on the grill for 5 minutes or until it starts to blacken and smoke.
• Step 7
  Flip the plank over so the charred side is facing up. Place the brie/camembert on the cedar plank, top with the balsamic blackberries and drizzle the honey on top. Close the lid and cook for 10 minutes. 5 minutes into the cooking time, scatter the walnuts around the cheese(s).
• Step 8
  Remove the cedar plank from the barbecue and set aside while cooking the croutons.
• Step 9
  Leaving all burners on medium, barbecue the ciabatta skewers for 4 minutes or until golden, turning as required.
• Step 10
  Place the peaches directly onto the cooking grill, cut side down for 3 minutes, or until lightly charred.
• Step 11
  Serve the cedar plank with the barbecued peaches and toasted ciabatta