Campfire Baked Brie
Enjoy the crisp autumn weather while huddling around the campfire (or grill) and tucking into this rustic baked Brie. The lasting heat of the cast iron helps to caramelize the honey, creating a smoky flavor that balances out the richness of the cheese.
Ingredients
- 1 tablespoon olive oil
- 5 cloves garlic peeled
- Kosher salt
- 2 tablespoons honey
- Juice of 1 lemon
- 5 sprigs fresh oregano
- Freshly ground black pepper
- 1 8- ounce Brie wheel such as Marin French's Brie
- 2 tablespoons honeycomb optional
Instructions
TO BAKE OVER FIRE
- Prepare coals in a grill for direct-heat cooking.
- In a small cast-iron skillet, combine oil, garlic, and a pinch of salt. Nestle pan in hot coals, and roast garlic until it browns, 3 to 5 minutes. Remove skillet from heat, and stir in honey, lemon juice, a pinch of salt, and oregano. Place skillet back on fire, and cook until honey bubbles and oregano wilts.
- To the skillet, add freshly ground black pepper. Push garlic and oregano to one side of the skillet, and place Brie on the other side. Spoon honey mixture on top of the cheese, place skillet back on the coals, and roast until cheese melts and honey bubbles. Remove skillet from fire, and allow to cool slightly. Top with honeycomb, and serve with crackers.
TO BAKE IN OVEN
- Heat oven to 400°F.
- In a small cast-iron skillet over high heat, combine oil, garlic, and a pinch of salt, and sauté garlic until it browns, 3 to 5 minutes. Remove skillet from heat, and stir in honey, lemon juice, a pinch of salt, and oregano. Return skillet to medium-high heat, and cook until honey bubbles and oregano wilts.
- To the skillet, add freshly ground black pepper. Push garlic and oregano to one side of the skillet, and place Brie on the other side. Spoon honey mixture on top of the cheese, place skillet into the oven, and roast until cheese melts and honey bubbles. Remove skillet from oven, and allow to cool slightly. Top with honeycomb, and serve with crackers.
Notes
Adapted from Smoke in Dallas, Texas