Ingredients

1 maple plank, soaked ( I used cedar)
2 small wheels of brie (1/4 pound each.)
2 heads garlic, separated and peeled (I used 4 tbsp of minced garlic)
1/2 cup plus 2 tbsp olive oil
2 green onions finely chopped
1 red bell pepper, roasted, peeled, seeded and finely chopped
2 tbsp chopped fresh thyme
2 tbsp balsamic vinegar
2 tsp coarsely ground black pepper.

Preheat grill to high (375-400).

With a sharp knife, scrape rind off of the top of each wheel of brie to expose cheese, set aside.

Heat 1/2 cup oil in a small sauté pan and add whole cloves of garlic. Reduce heat to medium and simmer garlic in oil until softened and beginning to color, about 20 minutes. Remove from heat and use a slotted spoon to transfer the garlic to small bowl to cool. Reserve garlic flavored oil for another use. Mash garlic cloves using the back of a fork. (I skip all that non-sense and just tossed in a teaspoon or two of store bought minced garlic in a jar). Add green onions, red pepper, thyme, balsamic vinegar, 2 tbsp olive oil and black pepper. Season with salt to taste, Spread garlic and pepper mixture over tops of of brie wheels (I heat the mixture on the stove first).

Place soaked plank on grill, close lid and bake for 10 minutes or until it begins to crackle and smoke. Being careful of smoke, open lid and place cheeses on the plank. Close lid and plank-bake for 10 to 12 minutes until cheese begins to melt and bubble. Remove planked cheese from grill. Serve with slices of crusty bread, flat bread, crudités, or your favorite crackers.