Marinate a round of brie in a refreshing blend of lemon juice, Dijon mustard and roasted red peppers. Bake it on the barbecue to make a gooey baguette topper.

Yield: Serves 4.



  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 tsp Dijon mustard
  • 1/4 tsp freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup finely chopped drained canned roasted red peppers
  • 1 round (200 g) brie cheese
  • Baguette slices*


  1. To prepare marinade, whisk together lemon juice, parsley, mustard, pepper and garlic until combined. Gradually whisk in oil until blended. Stir in roasted peppers; set aside.
  2. Place brie on a small rimmed plate. Using a fork, poke top of brie about 15 – 20 times; do not poke holes all the way through brie. Pour marinade over brie. Cover and refrigerate for at least 4 hours or up to 24 hours.
  3. Preheat natural gas barbecue on medium heat. Meanwhile, place brie in a small cast iron frypan or in centre of a double piece of heavy-duty foil. Crumple foil around sides of brie to form a baking pan. Spoon any remaining marinade over brie.
  4. Bake over medium heat on natural gas barbecue for 10 – 15 minutes or until brie is melted and beginning to bubble. Serve with baguette slices.
Nutritional analysis per servings:


204 calories, 17.3 g fat, 10.6 g protein, 1.8 g carbohydrate, 0.3 g fibre, 378 mg sodium


*Ingredient not included in nutritional analysis.