Brie Festive Fondue & Green Veg Dippers
with Toasted Ciabatta & Radish
Our festive platters are designed to share and are super easy to pull together so you can enjoy more quality time with your friends and whānau. For this one you’ll want to crank up the barbie to warm up the centrepiece of this platter; creamy Brie! Then, dip away with your grilled veggie and toasted ciabatta dippers.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Asparagus
2
Radish
3
Garlic
2 packet
Single Cream Brie
(Contains: Milk; )
2
Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
1
Broccoli
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat.
• Trim ends of asparagus. Cut broccoli (see ingredients), including the stalk,
into small florets. Slice radish into wedges. Thinly slice garlic.
• Score single cream Brie in a crisscross pattern, press garlic into the slits and wrap in foil, leaving the top uncovered.
• Thickly slice ciabatta.
• 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.
• When the Brie is done, combine asparagus, broccoli and radish in a
medium bowl, along with a drizzle of olive oil and a pinch of salt and pepper.
• Brush each side of ciabatta with olive oil and season to taste.
• Grill asparagus, broccoli, radish and ciabatta, turning occasionally, until
tender and golden, 5-6 minutes.
No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook broccoli, asparagus and radish until tender, 5-6 minutes. Add a dash of water to the pan to help veggies cook. Toast ciabatta until golden and warmed through.
• To the platter with Brie fondue, arrange summer veg dippers.
• Serve with toasted ciabatta. Enjoy!
