This plank grilled brie appetizer showed me that watermelon rind could actually taste good! Who would have thought that? Certainly not me. I was originally going to make a fresh peach chutney to go with this dish but it’s a little early to find peaches in the store. This led to a little searching through cookbooks and the internet. I came across a lot different chutney recipes and since I’d just finished cutting up a watermelon and had a bowl full of rinds I figured I’d give it a try. And I’m so glad I did.
This recipe is a little different from the previous plank grilling recipes in this series. Normally, you pre-heat the planks until they just start to smolder. With this one you heat the plank until it actually starts to burn. You want a nice dark char on the plank.
Once you’ve got the char, turn the heat down and put the brie on the plank. Close the lid and cook the brie for about 20 minutes or until it gets nice and soft and you’ve got yourself a fantastic brie appetizer.
Once the brie is soft, plate it and top with the chutney. Serve the brie appetizer on warm grilled crostini.
What I found was that I didn’t really care for the brie by itself and the watermelon rind chutney was just okay. But it made for a fantastic flavor when combined. I really, really liked this appetizer and it will likely become a regular for our family get together. (Giant thank you to Chef Robin White for the inspiration and technique for this blog post)
Watermelon Rind Chutney for Brie Appetizer
- 6 cups 1/2″ diced watermelon rind
- 1½ cups cider vinegar
- 1½ cups water
- 2 cups sugar
- ¼ cup fresh ginger, peeled and minced
- 2 tbsps minced jalapeno, with or without seeds.
- 1½ tbsps minced garlic
- 1 tsp salt
- ½ tsp crushed black peppercorns
Remove the watermelon flesh from rind. Make sure you remove all the pink flesh from rind. With a sharp knife remove the green peel and discard. Cut the rind into 1/2 inch cubes.
In a 4-quart saucepan, combine rind, cider vinegar, water, sugar, ginger, cayenne peppers, garlic, salt and black pepper. Bring to a boil, and stir until sugar dissolves. Simmer 45–55 minutes or until rind is tender and translucent and liquid is syrupy.
Cool chutney and chill in airtight container for 1–3 days to allow flavors to mellow.