For years—decades—we have gone tent camping at a State beach in Santa Cruz. We usually stay a whole week and we love it, we have always loved it. Although we sleep in tents, we don’t exactly rough it. We have air mattresses and quilts and bedside tables. We have a full camp kitchen complete with stove, oven, and pizza oven. We have a dining canopy to keep the bugs out and E-Z Ups for shade. Folding tables for extra work areas. We have lanterns that charge our devices. Arts and crafts. Games. Night hikes. Books. Beach days every day. Trips into Capitola 🙂
We all enjoy cooking and eating, so we have some excellent food, too. I made this on our last camping trip, and wish I had known about it earlier. It will be on the menu from now on though, and it will be made at home on our home BBQ, too. You’ll notice I encircled the brie with the tomatoes. My pan was too big for the small brie, so it worked out great!
I hope you enjoy it; it’s good, and it’s easy, too!
Brie on the Grill
INGREDIENTS
- 1½ cups halved cherry tomatoes
- 3 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Pinch red pepper flakes
- 1 large wheel brie
- Balsamic glaze, for drizzling—you can buy this in a jar
- ¼ cup thinly sliced basil, for garnish
- 1 baguette, sliced, for serving or crackers, if preferred
DIRECTIONS
- 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 (I use an oven safe frying pan) 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 or crackers.
This is Balsamic Glaze:
Thanks for stopping by my camp kitchen today! It’s fun, isn’t it 🙂
