Barbecued Bread on a Stick
With a Melted Brie and Fig Dip
Ingredients:
- 1 bag of Barrett’s Ridge Italian Cheese Beer Bread Flour Mix
- 30g cold butter, cubed
- 2 cups of double thick plain yoghurt
- 250g Brie round
- 50g dried, cured meat of your choice (we have used biltong, a South African staple)
- 1 fresh fig, quartered
- Syrup from fig preserve
Method:
- Place the beer bread mix in a bowl and rub in the butter using your fingertips to form a breadcrumb mixture.
- Gradually add in the yoghurt a drop at a time until a dough forms. Divide the dough into tennis ball size portions and roll into long strips and twist around skewers or sticks.
- Place the brie into a heat proof pan and top with fresh figs and biltong (or other dried, cured meat) and then drizzle with the fig syrup.
- Place breads on a stick and the brie pan onto a barbecue or into an oven and leave until the cheese has melted.
- Serve the bread by dipping it into the melted brie and fig dip.