• Preheat BBQ to high heat. 
• Trim ends of asparagus. Trim green beans. 
• 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 wrapped brie, until softened, 7-10 minutes. 

• When the brie is done, in a medium bowl, combine asparagus and green beans 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 green beans, asparagus and ciabatta, turning occasionally, until tender and golden, 4-5 minutes. 
NO BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans and asparagus until tender, 4-5minutes. 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 green veg dippers, radish and toasted ciabatta around brie to serve. Enjoy!