Gluten-Free Campfire Brie Recipe

This campfire recipe is a summertime favorite of ours, and it can be made with either traditional or vegan brie. Prepared in a cast iron skillet, it combines the irresistible creaminess of melted brie with roasted cherry tomatoes, garlic, fresh basil, and a drizzle of balsamic glaze. The tangy sourdough baguette serves as a perfect balance to these flavors. Whether you're firing up the BBQ or gathering around a campfire, this one-pan recipe is a fantastic way to kick off your summer, especially when enjoyed alongside your favorite cocktail.

Ingredients:

• 1 Wheel of Double Cream Brie
• 1 Box of Whisked Sourdough Baguette
• 1 small container of cherry tomatoes
• 3 cloves of garlic
• 2 Tbsp of olive oil
• 1/4 tsp of salt
• 1/4 tsp of pepper
• pickled jalapenos chopped (optional for extra heat)
• 4 TBSP chopped fresh basil
• Balsamic glaze (see note)

Instructions:

1. Pre-heat the BBQ to 350 F or have a medium campfire going
2. Slice all the cherry tomatoes in half and place in a small bowl
3. Mince garlic cloves and optional pickled jalapenos and place in the bowl with the cherry tomatoes
4. Add the olive oil, salt and pepper and toss, then set aside
5. Take your cast iron pan and place your brie in the center
6. Take your fridge thawed Whisked Sourdough baguette and cut in 1/4-1/2 inch slices and layer them going around the brie
7. Pour the tomato mixture on top
8. Place in the BBQ or on the fire, lid closed if using the BBQ and let cook for about 20-30 minutes or until the tops of the bread start to brown and the tomatoes look roasted, at this point your brie may have burst a bit, if not, don't worry, it is melted and will pool our for dipping once you cut into it.
9. While your brie is cookie, clean and chop your fresh basil and set aside
10. Balsamic glaze can be made by reducing balsamic vinegar over low heat, but you can also just buy it already glazed to make it easy to bring to the cottage or on a camping trip
11. When the brie is ready, remove from the heat (watch your hands that pan will be scalding) and sprinkle the top with your fresh basil, then drizzle the balsamic glaze on top
12. Take the pieces of bread and dip into the brie
13. Enjoy!