How to Bake Brie Cheese on the Grill: A round of Brie, wrapped in prosciutto and baked in a cast iron pan on the grill. Then, rolled dough is added and slathered with garlic and herb butter. The Brie and rolls are baked until the dough is golden brown.
***Editor’s Note ~ This is not our first foray into the grilled Brie arena. Try this Grilled Brie recipe which is slathered in two different sauces. One of them is topped with crumbled bacon. But if it’s mind blowing appetizers you are looking for, these bacon wrapped chicken lollies do the trick. We also have these pull apart breads that can be prepped the night before and tossed on the grill the day or a party. Say for a big game in February that has epic commercials?!
Decadent Dip
Todays recipe falls into the category of decadent dips. Furthermore, being a foodie, my son has developed a pretty advanced palate at a very young age. Indeed, dips and dishes made with Brie cheese have always been some of his favorites. He also has quite a taste for garlic, herbs and anything that has to do with melted butter and fresh bread. So, with the help of my favorite Primo ceramic grill, we are going to satisfy all of those cravings for him!
How to Bake Brie Cheese on the Grill Ingredients
- 8 ounces soft-ripened Brie cheese
- 4 ounces. thinly sliced prosciutto
- 1 stick of butter, melted
- 2 cloves fresh garlic, minced or pressed
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon each, salt and pepper
- 1 tube of rolled, pre-made pizza crust (13.8 oz.)
Prep Time: 10 minutes / Cook Time: 25 minutes / Servings: 10-12
How to Bake Brie Cheese on the Grill
Wrap Brie with the prosciutto and set in a cast iron skillet in a 400F degree grill for 10 minutes, flipping halfway. Then, combine the butter, garlic, herbs, salt and pepper. Cut the pizza dough into 10-12 rounds and place around the Brie. Brush dough with garlic butter. Bake for another 12-15 minutes until the rolls are golden brown.
How to Bake Brie Cheese in the Oven
Wrap Brie with the prosciutto and set in a cast iron skillet in a 400F degree oven for 10 minutes, flipping halfway. Then, combine the butter, garlic, herbs, salt and pepper. Cut the pizza dough into 10-12 rounds and place around the Brie. Brush dough with garlic butter. Bake for another 12-15 minutes until the rolls are golden brown.
In case you missed it, the difference between the two summaries above is exactly one word.
Steps for How to Bake Brie Cheese on the Grill
First, heat the grill to 400F and maintain the temperature, in this case the Primo Ceramic Kamado grill. The Primo is the only oval shaped kamado, which translate to more surface area and more room for grilled eats. It’s also the only one made in the USA.
Then, remove the paper and wrapping from the Brie, but keep the edible casing intact. The casing is the only thing between you and a puddle of Brie.
Wrap the Brie tightly in the prosciutto slices, covering the Brie completely and let’s get to the meat of how to bake brie cheese on the grill.
Set the wrapped Brie in the center of a cast iron skillet. Place the skillet on the grill, close the lid, and bake for 10 minutes. Turn the prosciutto wrapped Brie over halfway through.
While the cheese is baking, make the garlic herb butter. Place the melted butter into a large mixing bowl and add the minced garlic, chopped chives, chopped parsley, salt and pepper. Use a pastry brush or spoon to stir and combine the mixture:
Remove the pizza crust from the container and slice it horizontally into 10 to 12 rounds of rolled dough.
After the Brie bakes for 10 minutes, place the rolls around the edges of the cast-iron skillet surrounding the Brie:
Then, brush the rolls with the garlic herb butter topping:
Close the lid and allow the dish to bake for another 12-15 minutes. When the rolls are browned and baked through, remove from the grill and allow to cool for five minutes:
Finally, remove the cast-iron skillet from the heat and allow it to cool for about five minutes before serving.
Serving Tips
I served these right in the cast-iron skillet after I let it cool for a few minutes. I really liked the rustic look and feel of the cast iron skillet on a big wooden block, but it would also be very easy to use a large spatula to transfer everything over to a nice serving dish if youre looking for something a bit fancier with the presentation.
How to Bake Brie Cheese Recap
Indeed, this lasted about five minutes in my house with my little garlic/Brie buddy and a hungry husband. Id absolutely make this for a fancy feast or even a big football game. It would also be a great snack recipe for All you glampers out there that are looking to make foodie fabulous recipes while youre out in the wilderness!
***Editors Note ~ This recipe was developed by my good friend Heather Walker who is one incredible pitmaster as well as one of the best dessert chefs on the planet. Check her out!
If you have any questions or comments, feel free to leave them below or send me an email.
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Recipe Card:
How to Bake Brie Cheese on the Grill
How to Bake Brie Cheese on the Grill – Brie, wrapped in prosciutto and cooked in a cast iron pan on the grill. Butter and herb drenched rolls complete the dish
Prep Time10 minutes
Cook Time25 minutes
Cool down5 minutes
Course: Appetiser, Appetizer, Finger Food
Cuisine: American, American Fare, Appetizer, Brie, Grilling, Prosciutto
Keyword: #Primo, Appetizer, Brie, Brie Cheese, Butter, cast iron, Cast Iron Griddle, Cast Iron Pan, Garic and Herb Butter, Garlic Butter, Herb Butter, How to Bake Brie, How to Bake Brie Cheese, Kamado, Kamado Grill, Primo Grill, Primo Kamado Grill, Prosciutto
Servings: 6 People
- 8 ounces Brie cheese round Soft-ripened
- 4 ounces Thin sliced prosciutto
- 1 stick Butter Melted
- 2 cloves Fresh garlic Minced or pressed
- 1 tablespoon Fresh Italian parsley Chopped
- 1 tablespoon Fresh chives Chopped
- teaspoon Salt and pepper Each
- 13.8 ounces Refrigerated, rolled, premade pizza dough 1 tube of dough
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Heat the grill to 400F and maintain the temperature
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Remove the paper and wrapping from the Brie, but keep the edible casing intact. Wrap theBrie tightly in the prosciutto slices, covering the Brie completely. Set the wrapped Brie in the center of a cast iron skillet. Place the skillet on the grill, close the lid, and bake for 10 minutes. Turn the prosciutto wrapped Brie over halfway through.
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While the cheese is baking, make the garlic herb butter. Place the melted butter into a large mixing bowl and add the minced garlic, chopped chives, chopped parsley, salt and pepper. Use a pastry brush or spoon to stir and combine the mixture.
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Remove the pizza crust from the container and slice it horizontally into 10 to 12 rounds of rolled dough.
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Place the rolls around the edges of the cast-iron skillet surrounding the Brie. Brush the rolls with the garlic herb butter topping. Close the grill, allowing the dish to bake for another 12 to 15 minutes until the rolls are browned and baked through.
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Remove the cast-iron skillet from the heat and allow it to cool for about five minutes before serving
Heather Walker has been successfully creating and competing in food since 2010. She has won over $100,000 in cash, prizes, worldwide travel, television appearances and print publications. Some of her biggest wins have come from companies such as Bertolli Olive Oil, Pepsi, Kraft and Kenmore. In 2014 and 2015, Heather finished as a top five finalist at the World Food Championships, an achievement that earned her a commendation from Arizona Governor Doug Ducey.
She made her Food Network debut in 2016, where she won the pilot episode of Bakers vs. Fakers. She then followed up with two more Food Network wins in 2019.
Heather is a regular contributor to the popular Phoenix morning news show Good Morning Arizona as a family food expert and regularly publishes recipes on her website www.phoenixfamilyfoodie.com. Her personal culinary arsenal contains over 300 recipes, with countless print and video publications for restaurants, websites and international culinary brands.
Heather Walker has been successfully creating and competing in food since 2010. She has won over $100,000 in cash, prizes, worldwide travel, television appearances and print publications. Some of her biggest wins have come from companies such as Bertolli Olive Oil, Pepsi, Kraft and Kenmore. In 2014 and 2015, Heather finished as a top five finalist at the World Food Championships, an achievement that earned her a commendation from Arizona Governor Doug Ducey.
She made her Food Network debut in 2016, where she won the pilot episode of Bakers vs. Fakers. She then followed up with two more Food Network wins in 2019.
Heather is a regular contributor to the popular Phoenix morning news show Good Morning Arizona as a family food expert and regularly publishes recipes on her website www.phoenixfamilyfoodie.com. Her personal culinary arsenal contains over 300 recipes, with countless print and video publications for restaurants, websites and international culinary brands.