This Grilled Brie recipe is warm, gooey, fresh and a little fancy—without requiring much effort in the kitchen! Grilling the peaches brings out their natural sweetness while adding a delicious smoky flavor that pairs beautifully with the rich, melty Brie. A drizzle of tangy balsamic glaze ties everything together with just the right balance of sweet and savory. Serve it with crusty bread or crackers, and don’t be surprised when everyone comes back for another bite!
Prep: 10 minutes | Grill: 10 minutes | Total: 20 minutes
Yields: 4-6 servings (appetizer)
1 wheel Brie cheese (8–12 oz, firm enough to hold up on the grill)
2 ripe yellow peaches, pitted and halved (plus extra diced for topping, if desired)
1 tbsp olive oil or melted butter (for brushing)
1–2 tbsp balsamic glaze (balsamic reduction)
Fresh basil leaves (or thyme sprigs), chopped or torn
Crusty bread or crackers for serving
Instructions:
1. Preheat your grill to medium heat (~350–400°F / 175–200°C). Lightly brush the peach halves and the top/bottom rind of the Brie with olive oil.
2. Place peach halves cut-side down directly on the clean, oiled grill grates. Grill for 4–5 minutes until defined grill marks form and they soften slightly. Remove and dice half into small chunks for topping.
3. Place the whole Brie wheel directly on the grill grates over indirect heat (or on a piece of heavy-duty foil/cast iron skillet). Grill for 2–3 minutes per side until warm, softened, and marked, but not collapsing.
4. Transfer warm Brie to a serving platter. Top with diced grilled peaches, fresh basil or thyme, and a drizzle of balsamic glaze. Serve immediately alongside grilled bread.
Enjoy!
If you enjoyed this recipe, you may also enjoy our homemade Hummus with Sun-dried Tomatoes recipe as well!
Yes! The key is to grill Brie over indirect heat and keep an eye on it. Lightly brush the rind with olive oil and grill the whole wheel for just 2–3 minutes per side. You can also place it on heavy-duty foil or in a small cast-iron skillet for extra protection. The goal is to warm and soften the Brie without letting it completely collapse.
Peaches are especially delicious with grilled Brie. Their natural sweetness and slight tang pair beautifully with the creamy, mild flavor of Brie. Grilling the peaches adds a little caramelization and smoky flavor, while fresh herbs and balsamic glaze provide a savory, tangy finish.
Cut fresh peaches in half and remove the pits. Lightly brush them with olive oil and place them cut-side down on a medium-hot grill. Grill for about 4–5 minutes, until they have defined grill marks and are slightly softened. Dice the grilled peaches and spoon them over warm Brie, then finish with a drizzle of balsamic glaze.
Grilled Brie is wonderful served with grilled or toasted bread, crackers, fresh fruit, nuts, and fresh herbs. For this recipe, grilled bread is particularly good because it gives you something sturdy for scooping up the warm Brie, peaches, and balsamic glaze. It makes an easy appetizer for summer gatherings, cookouts, or casual entertaining.
Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.
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