1. Into a small skillet measure the olive oil and add garlic. Warm the skillet over medium low heat until very fragrant and garlic is softened, 5-6 minutes, stirring occasionally. Add the bell pepper and continue to cook for another 2-3 minutes.
2. Remove skillet from heat. Stir in lemon juice, mustard, black pepper, salt and parsley.
3. Place the brie on a rimmed baking sheet. Using a fork, poke holes all over the top surface of the brie. Go all the way to the bottom of the cheese but do not pierce the bottom rind.
4. Pile the red peppers and garlic oil onto the top surface of the cheese. Use a spatula to scrape all the oil onto the cheese. Set aside for 15 minutes, allowing the garlic oil to drip through the holes you’ve made in the cheese. (You can marinate it in the fridge for longer, even overnight. If doing so, cover with plastic wrap before placing in the fridge).
5. If using a grill: Preheat grill to 350°F and prepare for indirect grilling. Once heated, place the cheese-pan on the grill, being sure that it is over indirect heat (i.e., that the heat is not directly below the pan). Put the cover down. If using an oven: Preheat oven to 350°F. Once oven is preheated put in the pan of cheese.
6. Grill/bake for 15 minutes. If the brie is bulging at the sides and soft to the touch on top, it’s ready. If it’s not soft and bulging, grill/bake for another 5-7 minutes but check on it every minute or so (you want to catch it at the bulging stage not at the oozing-all-over-the-pan stage). Serve on the pan with bread or crackers and knives for scooping and spreading.

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