So we know that baked brie is typically a fall and winter kind of appetizer ~ warm melty goey cheese that has comfort food written all over it. But who said comfort food was reserved just for the colder months? Add some cherry tomatoes, flavour with fresh basil leaves, olive oil and balsamic reduction and we’ve got ourselves a summer campfire caprese brie! With only 5-10 minutes of prep, this one is too easy not to make.
Campfire Caprese Brie
Ingredients
1 1/2 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
1/4 cup thinly sliced basil, for garnish
1 baguette, sliced, for serving
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
1/4 cup thinly sliced basil, for garnish
1 baguette, sliced, for serving
Instructions
1. In a bowl, combine cherry tomatoes and garlic and toss with olive oil. Season with salt, pepper, and red pepper flakes.
2. Place brie in a cast iron skillet and top with tomato mixture. Place over campfire and cook until brie is melted. To test, poke sides of the wheel with a knife to see if cheese is melty inside.
3. Drizzle with balsamic glaze and garnish with basil. Serve warm with baguette slices.
2. Place brie in a cast iron skillet and top with tomato mixture. Place over campfire and cook until brie is melted. To test, poke sides of the wheel with a knife to see if cheese is melty inside.
3. Drizzle with balsamic glaze and garnish with basil. Serve warm with baguette slices.
