This was originally named Campfire Caprese Brie but, let me tell you, It is so good you will make it in the oven, over the barbecue, or on the engine of your car! (There used to be a whole series of recipes you could cook on the way to your destination.) We ate the leftovers for breakfast.
Ingredients:
- 1 1/2 c .quartered cherry tomatoes
- 3 cloves garlic, minced
- 1/4 c. 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 or make it – see below)
- 1/4 c. thinly sliced basil, for garnish
- 1 baguette, sliced, for serving
Directions:
- In a large bowl, combine cherry tomatoes and garlic.
- Toss with olive oil.
- Season, to taste, with salt, pepper, and red pepper flakes.
- Place brie in a cast iron skillet. (or heatproof dish)
- 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.) (or in the oven 375°)
- Drizzle with balsamic glaze and garnish with basil.
- Serve warm with baguette slices.
Serves: 10 – 12
Source: Delish – Chelsea Lupkin
Balsamic Glaze
Ingredients:
- 16 oz, fluid good balsamic vinegar
- 1/2 c sugar
- salt
Directions:
- Pour balsamic vinegar into a heavy pan.
- Add regular granulated sugar.
- Add a couple pinches of salt.
- Stir to combine.
- Place over medium heat.
- Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don’t have to babysit the pot, but stick around so you don’t forget about it.
- When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool.
- Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.
Serves: 16
Source: The Pioneer Woman
