Soak cedar plank in water for 3 to 4 hours; weight down to hold underwater.
Preheat barbecue to medium-high.
Drain bruschetta topping in a sieve. Slice thin layer of rind off top of cheese.
Place cedar plank on grill, close lid until you see smoke, about 3 to 4 minutes. Spoon bruschetta topping over cheese. Open lid and carefully place cheese on cedar plank. Close lid and cook until cheese begins to melt, about 12 minutes. Do not leave barbecue while cheese is heating. Carefully transfer smoking plank to a heatproof surface.
Sprinkle cheese with green onions and drizzle with olive oil. Serve warm with crackers.
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