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THE GRILL

Gas:

Direct heat, medium (350° to 400°F)

Clean, oiled grate

Charcoal:

Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 6 TO 8 SERVINGS)

5 to 7 brined grape leaves, drained

½ cup Roasted Garlic Paste (page 392)

1 small wheel Brie cheese (8 ounces), ripe but still firm

2 tablespoons olive oil

Oil for coating grill grate

DIRECTIONS

1. Lay the grape leaves out in a circle about 12 inches in diameter. Spread the garlic paste all over the Brie—top, bottom, and sides. Lay the Brie in the middle of the grape leaf circle. Fold the grape leaves over the Brie toward the middle of the top. Pat the leaves all around the Brie to secure them over the surface. Rub the outside of the grape leaves all over with the olive oil.

2. Heat the grill as directed. Warm a large cheese plate in the microwave or oven.

3. Brush the grill grate and coat it with oil. Put the wrapped Brie on the grill with the folded side down, cover, and cook for 1 to 2 minutes. Turn, cover, and cook until the Brie is just beginning to melt, about 1 to 2 minutes more. To check for doneness, press the center of the cheese—it should feel like warm, softened butter. If your grill has a temperature gauge, it should stay at around 375°F.

4. Using tongs and/or a spatula, remove the Brie to the warmed cheese plate (the folded side should be up). Fold back the leaves to expose the top of the cheese. Let the leaves rest on the plate. Make a cut from the center to the edge of the wheel of Brie and spread it slightly to let the cheese begin to melt out. If the cheese isn’t yet melted, fold the leaves back up and put the cheese back on the grill for a minute or so. It’s perfectly safe (and encouraged) to eat the white rind of the Brie.

Grilled Chèvre with Popped Grapes

This dish gives new meaning to the phrase “grilled cheese.” A small disk of chilled goat cheese is coated with herbs and grilled directly on the grill grate just until the cheese begins to melt. The warm cheese is served with grilled grapes and toasted baguette slices. It’s a remarkable combination. Be sure to chill the cheese before grilling so that it doesn’t completely melt and fall into the fire. A generous coating of oil on the surface also helps to create darker grill marks on the disk of herb-rubbed cheese.

TIMING

Prep: 15 minutes (plus 5 minutes for rub)

Grill: About 10 minutes

GRILL TOOLS AND EQUIPMENT

• Grill screen or tray (optional)

• Long-handled tongs

GETTING CREATIVE

• To save time, use store-bought herbed goat cheese in place of the goat cheese rolled in Provengal Herb Rub.

• If you can’t find a hockey puck–sized piece of goat cheese, unwrap your goat cheese and lay it on fresh plastic wrap. Let it come to room temperature and then wrap it loosely and reshape it into a disk about 3½ inches in diameter and 1½ inches thick, like a hockey puck. Coat with the herb rub and chill well before grilling.

• If you like, rub the baguette slices with the cut sides of halved garlic cloves before coating with oil and grilling.

• Fresh grape leaves make a nice garnish for the platter.

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THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 8 SERVINGS)

1 thick round of firm goat cheese, about 3½ inches in diameter and 1½ inches thick (roughly 8 ounces), chilled

2 tablespoons Provengal Herb Rub (page 373)

3 tablespoons olive oil, preferably in a spray bottle

1 baguette, cut into ¼-to½-inch-thick slices (16 to 20 pieces)

Oil for coating grill grate