BBQ Brie with Raspberries

I made this appetizer last night after being inspired by The Food Network's Gina Neely and it was literally licked clean. I highly recommend this for use over summer as a simple (and easy!) starter. The brie will pair beautifully with champagne, chardonnay, sauvignon blanc, cabernet franc, or beaujolais...just pick something with good acidity to stand up to the creaminess of the cheese. If you would rather pair beer with it use a lager, pilsner, pale ale, porter, or fuit ale.

My pairings...

Wine: Sokol Blosser Evolution (9 grape white blend), Dundee Hills, Oregon
Beer: Stella Artois (Euro Pale Lager)

Here is the super simple recipe...

Serves: 4-6

Ingredients:
2 cups fresh raspberries
1/3 cup red wine vinegar
1/2 cup light brown sugar
1/2 t red pepper flakes
1 small wheel of brie cheese
Crackers (I used Carr's wheat crackers) or Crusty Bread for serving

Method:
1. Use a cedar plank (soak in water for 1 hour beforehand) or aluminum foil if you don't have a plank on hand for the base
2. Preheat your grill to medium-high heat
3.Add raspberries, red wine vinegar, brown sugar, and red pepper flakes to a medium saucepan and bring to a boil. Simmer about 25 minutes until thick.
4. Put the wheel on your plank or foil, scoop the raspberry syrup on top (be generous).
5. Place the cheese away from the flames on your grill, and cover the lid of your grill.
6. Cook for 20 minutes until the brie is soft and oozy to the touch.
7. Remove from grill and serve with your crackers or crusty bread