[Silly Szn Platter] Brie Fondue on the BBQ
with Summer Veg Dippers & Toasted Ciabatta
Allergens:
Milk
•Wheat
•Gluten
•Soy
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1
Asparagus
1
Dutch Carrots
1 packet
Green Beans
3
Garlic
2
Double Cream Brie
(Contains: Milk;)
2
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
1
- Preheat BBQ to a high heat.
- Trim ends of asparagus. Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways).
- Trim green beans. Thinly slice garlic.
- Score double cream brie in a crisscross pattern, press garlic into the slits and wrap in foil, leaving the top uncovered.
- Thickly slice bake-at-home ciabatta.
2
- When BBQ is hot, place wrapped brie on edge of grill away from direct heat. Cook for 15 minutes, with hood closed, or until soft and melted.
- Carefully transfer to a serving platter and allow to cool slightly.
No BBQ? Preheat oven to 240°C/220°C fan-forced. Bake brie, until softened, 7-10 minutes.
3
- When the brie is done, in a medium bowl, combine asparagus, green beans and carrots with a drizzle of olive oil and a pinch of salt and pepper.
- Brush each side of ciabatta with olive oil and season with salt and pepper.
- Grill carrot, asparagus, green beans and ciabatta, turning occasionally, until tender and golden, 5-6 minutes.
No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook carrots, green beans and asparagus until tender, 5-7 minutes. Add a dash of water to the pan to help veggies cook. Toast ciabatta until golden and warmed through.
4
- To platter with brie fondue, arrange summer veg dippers and toasted ciabatta around baked brie. Enjoy!
