On a white oval plate, the finished grilled brie in the middle with sliced peppers on top and surrounded by crackers. With fresh Blue Rhino propane tank and standup propane grill in the background.

Grilled Stuffed Brie with Rosemary Ham & Hot Cherry Peppers

Name: Grilled Stuffed Brie with Rosemary Ham & Hot Cherry Peppers Recipe
Prep time: 10 min
Cook time: 5 min
Yield: 6-8 Servings
Cuisine: Operation BBQ Relief
Ingredients: 13 oz Wheel of Brie; 2 tsp Operation BBQ Relief® Sweet & Smoky Rub; 2 oz Sliced Hot Cherry Peppers; 3 slices Rosemary Ham; 1 tsp Extra Virgin Olive Oil; 1 tbsp Sliced Hot Cherry Peppers; Favorite Assorted Crackers

Brought to you by Operation BBQ Relief

Makes: 6 - 8 servings
Prep Time: 5 - 15 minutes
Cook Time: 5 - 10 minutes

Ingredients:

Wheel of Brie
Operation BBQ Relief^® Sweet & Smoky Rub
Sliced Hot Cherry Peppers
Rosemary Ham
Extra Virgin Olive Oil
Sliced Hot Cherry Peppers
Favorite Assorted Crackers

Directions:

Preheat grill to medium (350℉).
Unwrap the Brie and using a knife carefully slice the wheel of Brie in half crosswise.
Open the wheel of Brie on a board rind side down.
Sprinkle both sides of the Brie with Operation BBQ Relief Sweet & Smoky Rub.
Spread the sliced hot cherry peppers evenly on one side of the cheese.
Place the slices of Rosemary ham over the peppers. Make sure none of the ingredients are sticking out of the side.
Place the top portion of the Brie on the bottom that has the ham and Peppers.
Drizzle extra virgin olive oil over the top and bottom of the Brie.
Place the Brie on the grill and close the lid.
After about 2 minutes, once cross marks are formed, flip the Brie over and grill for another 2 minutes.
Once the desired cross marks are on the top and bottom, remove the Brie and place on a plate.
Garnish the center of the cheese with a tablespoon of sliced hot cherry Peppers.
Add crackers around the plate.
Serve and enjoy.