Campfire Caprese Brie
We used a big wheel of brie to fit perfectly inside a 10" skillet. It was almost THREE POUNDS. You can definitely use something a bit smaller, depending on the size (and brie obsession level) of your crowd.
- 1 ½ c. halved cherry tomatoes
- 3 cloves garlic minced
- ⅓ c. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Pinch red pepper flakes
- 1 large wheel brie
- Balsamic glaze for drizzling
- ¼ c. thinly sliced basil for garnish
- 1 baguette sliced, for serving
- In a large bowl, combine cherry tomatoes and garlic, then toss with olive oil. Season, to taste, with salt, pepper, and red pepper flakes.
- Place brie in a cast iron skillet then top with tomato mixture. Place over campfire (or on a hot grill), and cook until brie is melted, about 20 minutes. (Just because the brie isn’t oozing, doesn’t mean it’s not hot and ready. To test, poke sides of the wheel with a knife to see if cheese is melty inside.)
- Drizzle with balsamic glaze and garnish with basil. Serve warm with baguette slices