A recipe by Julie Van Rosendaal
Preheat your oven to 450˚F or your grill to high. If you want to plank your Brie, soak a food-grade cedar plank for at least an hour.
Place on a preheated grill for about 10 minutes, until starting to smoulder. If you like, slice the rind off the top of the Brie, leaving the rest intact.
Flip the plank over and place the Brie on top (on the charred side), top with a big spoonful of preserves, close the grill and cook for a few minutes, until the cheese starts to melt.
Alternatively, bake the Brie in a small baking dish or skillet, or grill the whole Brie, in its rind, flipping until char-marked and soft, and serve topped with your choice of preserves and a sprig of rosemary.