Photographer: James Moffatt & Luisa Brimble. Stylist: Olivia Blackmore.
Taking just 30 minutes to prep and cook on the barbecue, this fancy fondue twist on baked brie is the ultimate party starter. Our garlic-studded brie is served with zingy salsa verde to balance the richness, and grilled veggies and ciabatta for enjoying every last bit of the luscious, melted cheese.
Ingredients
Method
Make salsa verde.
Heat a covered gas barbecue with all burners set to high and hood closed. Unwrap cheese and place in a 20cm cast-iron pan. Score top in a cross-hatch pattern and press garlic slices into cuts.
Place carrots and asparagus in a large bowl. Season. Add oil, toss to combine.
Place the cheese on the edge of the grill away from direct heat. Cook for 10 minutes, with hood closed, or until soft, melted and lightly browned.
Add carrots to grill. Cook for 4 minutes, turning occasionally, until charred and tender-crisp. Add asparagus to grill. Cook, turning occasionally, for 3 minutes or until charred and tender-crisp. Add ciabatta to grill. Cook both sides until toasted.
Drizzle cheese with salsa verde. Serve with grilled crudités and toasted bread.
SALSA VERDE
Place ingredients in a blender; blend until smooth. Season to taste.
What makes this baked brie so good?
Barbecuing is a favourite way to celebrate, and there’s not much that can’t be improved by a stint on the grill. The distinctive char marks and barbecue flavours of this baked brie are a guaranteed crowd pleaser. With this recipe, cooking the brie on the barbecue with the hood closed adds another level of flavour to the decadent dish.
