Take 1 round of inexpensive Brie or Camembert (don’t use the really expensive stuff—not necessary here). With a small knife, make a shallow circular incision around the top of the cheese, about ½ inch from the edge. Remove the circle of skin. Spoon about 1/3 cup Little Kitchen Gourmet Jelly into the indent.
Take a piece of tinfoil large enough to contain the cheese, with a few extra Inches of foil left over. Crimp the foil, forming a ridge all around the cheese to prevent it from melting into the grill.
Place on the grill at low to medium heat, or on the bun warming rack. You want the cheese to warm up and melt a bit, but not to burn. Cover and grill until deliciously gooey, about 10 minutes, depending on your barbeque. Serve with bread and crackers.
You can also bake this in the oven in the wooden box the cheese comes in (removing the plastic wrapper first), at 350 for 14 to 15 minutes. Serve with bread and crackers.
Based on recipe from Pinetarpress.com by Sarah Bode-Clark