Garlic and Rosemary-Butter Grilled Brie

Garlic and Rosemary-Butter Grilled Brie


Grilled Brie is simplistic in prep yet complex in flavor, especially when introduced to heat. Pair with toasted artisan breads and crackers, assorted cured meats, fresh fruits and berries, tangy chutneys and jams, pickled vegetables and a variety of salted and dry-roasted nuts for your next get-together.

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For the brie
tablespoons driedrosemary leaves, ground
teaspoon granulated garlic powder
stick butter, melted
16 ounce wheels of brie cheese



Prior to grilling, preheat grill to medium-high using the Two-Zone Cooking Method.

Hot Tip: To create one hot direct heat zone and one cooler indirect heat zone, heat one side of the grill to 450°F while leaving the other side cool.

Add a handful of apple wood chips to a smoker box or wood chip pack, placing the box or pack in the back corner of the direct grilling zone.

Hot Tip: To make a wood chip pack, wrap woodchips in an 8” sheet of tin foil. Then, perforate the pack with a fork or knife.

Whisk together the melted butter, ground rosemary and garlic. Brush over entire surface of the brie wheel.


With the smoker box  billowing with smoke, gently place cheese atop the direct heat grilling zone and sear with the grill lid open until char marks are well-defined, which usually takes 60 to 90 seconds on each side.


Turn the grill to low heat and transfer the wheel to the cooler, indirect heat zone to finish cooking. Close the grill lid and smoke the cheese for an additional 8 to 10 minutes.


Remove the brie from the grill immediately. Plate alongside toasted artisan breads, an assortment of cured meats, fresh herbs, fruits and berries, pickled vegetables and dry roasted nuts.

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