Open Camembert and Chargrilled Foccacia
Ingredients:
- 125g South Cape Reduced Fat Camembert or Brie
- 1 red capsicum
- 1 zucchini
- 1 bunch young asparagus, trimmed
- 2 foccacia or Turkish bread rolls, cut in half
- 2 tablespoons tomato or basil pesto
- fresh basil leaves, for garnish
Method:
Remove South Cape Reduced Fat Camembert or Brie from the fridge and allow to come to room temperature.
Cut capsicum into wide strips and cut zucchini into thick ribbons. Chargrill capsicum, zucchini and asparagus on an oiled chargrill pan or bbq until tender.
Cut foccacia into four servings and split each in half. Toast until golden brown and spread with pesto. Top with chargrilled vegetables, slices of South Cape Reduced Fat Camembert or Brie and basil leaves.
Serves: 4
All props from The Works - Bed Bath and Table, 275 Burwood Rd, Hawthorn, VIC
