Baked brie fondue on the barbecue
Cooked on the barbecue and served with salsa verde and grilled veggies, this fancy fondue twist on baked brie is the ultimate party starter.
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Cooking tools:
- Grill
- Cast iron skillet
- Blender
- Mixing bowl
- Chef's knife
- Cutting board
- Tongs
Ingredients
- 500g wheel of brie
- 2 cloves garlic, sliced
- 400g rainbow Dutch carrots, trimmed, halved lengthways
- 2 bunches asparagus (340g), trimmed, halved lengthways
- 2 tablespoons extra virgin olive oil, plus extra to brush
- ½ ciabatta (220g), sliced thinly
- SALSA VERDE
- ½ cup basil leaves
- ½ cup mint leaves
- 1 tablespoon baby capers
- 1 teaspoon finely grated lemon rind
- ¼ cup (60ml) lemon juice
- ¼ cup (60ml) extra virgin olive oil
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