Grilled Warm Cheese Pie

What could be more inviting than warm cheese pie? This is one you’ll want to share with the whole family.

For the pesto:

2 large cloves garlic
1/3 cup olive oil, divided
1 large red bell pepper
3 tablespoons chopped walnuts
Salt and pepper

To make the pesto: Place garlic cloves in heavy-duty foil packet. Drizzle with some of the olive oil and loosely seal packet. Place garlic packet and red pepper on cooking grate over Direct High Heat. Grill 15 to 20 minutes or until garlic is tender and red pepper is blackened all over; turn pepper every 5 minutes.

Place red pepper in a brown paper bag; fold over top to steam pepper. Let vegetables cool. Remove blackened skin from pepper, cut in half, and remove seeds. In a blender, place grilled red pepper, grilled garlic, walnuts, and about 1/4 cup oil; purée until smooth. Add salt and pepper to taste. Set aside.

For the cheese pie:

1 cup chopped red onion
4 tablespoons butter
3/4 cup heavy cream
3 eggs, beaten
1-1/2 cups grated Jarlsberg, Swiss, or Gruyere cheese
Hot sauce
Salt and pepper
3 tablespoons chopped fresh chives
1 9-inch pie crust, uncooked

To make the cheese pie: In a skillet, sauté onion in butter. In a bowl mix heavy cream and eggs well; add onions. Add grated cheese and mix well. Season with hot sauce, salt, and pepper to taste. Add chives and mix well.

Reduce grill temperature to Medium. Place pastry-lined pie plate on cooking grate. Pour cheese mixture into pie plate. Cook over Direct Medium Heat for 15 minutes, then reduce heat to Low and continue cooking for 15 minutes. Remove and let rest for 10 to 15 minutes.

To serve, slice pie and top with red pepper pesto. Serve warm.

Makes 6 servings.