Recipe thanks to Mary Waserstein and her gem of a cookbook, All Things Yum.
1 small wheel Brie
1 jar Hot pepper Jelly
1 load Crusty Bread
Heat grill to medium. When hot, place brie directly on the grates and cook for 5 minutes per side. Be careful when flipping to not pierce the skin of the Brie.
Place on a large platter and spoon hot pepper jelly evenly over the top. Serve with grapes and crusty bread.