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steps
1. Preheat half of the grill to high heat. Leave the other half turned off. (This will be the cool side of the grill.)
2. Using a sharp knife, score the Golden Gate by slicing parallel lines across the top of the rind about ½-inch apart. Be sure to slice through the rind, but not the cheese itself. Turn the wheel of cheese 90 degrees, and repeat this process to create a crosshatch pattern. Set aside.
3. In a medium cast-iron skillet, combine the Castelvetrano olives, 1 Tablespoon of olive oil, thyme, garlic cloves, red pepper flakes, and black pepper. Gently toss to combine.
4. Place the cast-iron skillet on the hot side of the grill, and turn the heat to medium-low. Cover the grill and let the olives cook, tossing often, until they are warm and slightly softened, 8-10 minutes.
5. Using a spoon, carefully make a well in the center of the olives and place the wheel of Golden Gate in the center. Drizzle the brie with the remaining ½ Tablespoon of olive oil. Place the skillet on the cool side of the grill, avoiding the direct flame.
6. Cover the grill and cook for 5-6 minutes, just until the cheese is warm and melty in the center. Enjoy right away with crostini or crusty bread.
