Raeburn Holiday Kitchen Recipes by Duskie Estes
Grilled Edible Cheeseboard
6-8 Servings
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2 Tbspns EVOO + drizzling extra
1 cup red grapes
½ cup dried apricots
½ cup nuts
Sprig of fresh rosemary
2 lbs pizza dough
Brie, Camembert and/or Manchego cheeses
¼ cup honey
1 cup of your favorite olives
8-10 oz charcuterie
Make 2-3 discs of aluminum foil to accommodate cheeses. Set aside.
Spread 2 tbspns olive oil on a sheet pan. Scatter grapes, apricots, nuts, herbs on sheet pan making sure they don’t touch. Place aluminum discs.
Roll out dough to size of sheet pan. Lay it over the sheet pan and tack on to cover ingredients and aluminum discs. Cover and let rise for 1 hour at room temperature.
Prepare a grill at medium heat-375 degrees. Put pan on the grill. Cover Grill with lid and cook until set around edges-around 10 minutes.
Using gloves or towels flip the sheet pan on to the grill so the foil discs and ingredients are facing up.Remove the sheet pan. Cover the grill until golden brown-about 5 minutes. Remove the discs and insert cheeses. Cover again and cook until dough is completely cooked. About 10 minutes.
Transfer Edible Cheeseboard to a cutting board using tongs and a grill proof spatula.
Remove remaining foil discs and drizzle with olive oil. Avoid cheeses. Tuck in charcuterie. Serve with honey. Serve warm.
Pairs with Raeburn Chardonnay and Raeburn Pinot Noir
