• 10 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
45 mins
cool:
1 hr
chill:
overnight
grill:
10 mins
Servings:
12
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Ingredients

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Directions

The day before:
  • Soak cedar plank in enough water to cover overnight (weight plank down to keep it submerged during soaking).

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  • Meanwhile, for peach relish, in a medium stainless-steel, enamel, or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder, and curry powder. Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until thickened, stirring frequently. Remove from heat; cool for 1 to 2 hours. Transfer to a storage container; cover and chill overnight.

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Tailgating day:
  • Drain cedar plank and place in a resealable plastic bag. Tote at room temperature. Tote peach relish and cheese in an insulated cooler with ice packs.

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  • At the tailgating site, prepare grill (with a cover). For a charcoal grill, heat cedar plank on the grill rack directly over medium coals for 3 to 5 minutes or until it begins to char and pop. Turn plank over. If desired, slice the top off cheese. Place cheese on charred side of plank. Cover and grill for 10 to 12 minutes or until cheese is softened and sides just begin to droop. (For a gas grill, preheat grill. Reduce heat to medium. Heat cedar plank on grill rack as above. Turn plank over and add cheese. Cover and grill as above.)

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Instructions Checklist
  • Meanwhile, transfer peach relish to a small disposable foil pan. While the cheese is grilling, add relish to grill. Cover and reheat for 5 to 10 minutes or until heated through, stirring occasionally.

Instructions Checklist
  • To serve, spoon some of the peach relish on top of cheese. Serve with crackers and the remaining peach relish.

*Tip:

If you like, leave some of the peaches in slices rather than chopping all of them.

Must-have equipment:

14x5x1/2-inch cedar grill plankInsulated cooler with ice packsOn-site grill (with a cover)Small disposable foil pan

Nutrition Facts

288 calories; total fat 14g; saturated fat 7g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 38mg; sodium 387mg; potassium 207mg; carbohydrates 31g; fiber 1g; sugar 20g; protein 10g; trans fatty acidg; vitamin a 389IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 40mcg; vitamin b12 1mcg; calcium 111mg; iron 1mg.

Reviews

10 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2