Pioneer Woman Campfire Baked Brie

Pioneer Woman campfire baked brie is a gooey grilled appetizer with dried apricots, crushed olives and walnuts that comes together in 25 minutes. Save this easy campfire appetizer for summer cookouts, Fourth of July or cocktail parties, because it's a no-fuss foil packet you can toss right on the coals.

Pull the brie off the heat while it is soft and melty but still holds its shape, which takes 18 to 20 minutes. Cook it longer and the wheel collapses into a puddle that the toppings sink into.

Sealing the brie in a foil packet with apricots, olives and walnuts steams the toppings right into the cheese, so you never need an oven. Slicing a baguette and toasting it on the same grill gives you a crisp scoop for dipping.

Pioneer Woman Campfire Baked Brie

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

418

kcal

A creamy wheel of brie turns soft and spoonable inside its foil packet while the apricots plump up and the walnuts stay crunchy. Honey on top and toasted baguette slices finish it with sweet, salty and crisp in every bite.

Ingredients

• 1 (8-ounce) wheel of brie (preferably in a wooden box)
  

• 1/4 cup dried apricots, cut in quarters (scissors work great)
  

• 1/4 c. pitted Castelvetrano olives, crushed
  

• 1/4 c. walnuts, roughly chopped
  

• 1/4 tsp. dried thyme
  

• 1/2 baguette, sliced 1/2 inch thick (about 12 slices)
  

• Olive oil, for drizzling
  

• 1 tbsp. honey
  

• Apple slices, for serving
  

Directions

• Heat the grill: Preheat a grill to medium heat. For a charcoal grill or campfire, let the flames die down until the coals are hot and ashy. Then spread them out and set a grill grate on top.
• Score the brie: Remove any paper wrapping from the 8-ounce wheel of brie, and set it back in the bottom of its wooden box if it came in one. Then make very shallow crisscross slits across the rind, spacing them 1/2 to 1 inch apart.
• Build the packet: Set the cheese on a large sheet of heavy-duty foil, then top it with 1/4 cup dried apricots, 1/4 cup crushed olives and 1/4 cup chopped walnuts. Sprinkle on 1/4 teaspoon dried thyme, bring the long sides of the foil up and over, fold to seal, and fold in the ends.
• Grill the brie: Place the foil packet on the grill and cook for 18 to 20 minutes. It is ready when the cheese is softened and melty but still holds its shape.
• Toast the baguette: While the brie cooks, drizzle the 12 baguette slices with olive oil. Grill them alongside the brie for 1 to 2 minutes per side until toasted, then move them to a plate.
• Open and serve: Carefully lift the packet off the grill onto a plate or board and open the foil. Drizzle the brie with 1 tablespoon honey, then serve it warm with the baguette, apple slices and a spoon for scooping.

Tools for this recipe

• OXO 12-inch locking tongs, OXO silicone pastry brush, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake this brie in the oven instead?

Yes, the same foil packet works in a hot oven if you can't get outside. Watch for the same sign, a softened center with a rind that still holds its shape, rather than going only by the clock.

How do I store leftover baked brie?

Scrape the cooled cheese and toppings into an airtight container and refrigerate. Melted brie firms up again in the fridge, so it is best eaten the same day, and leftovers are better warmed gently than served cold.

What can I serve with campfire baked brie besides baguette?

Crackers, apple slices and pear slices all work well with the creamy cheese. Anything crisp or crunchy gives you a good base for scooping up the warm toppings.

Do I need the wooden box for the brie?

No, the box is just a nice way to help the wheel keep its shape on the grill. Without one, set the cheese directly on the foil and fold the packet snugly around it.

What is the most common mistake with baked brie?

Leaving it on the heat too long is the big one, because the wheel loses its shape and the cheese runs out. Start checking at 18 minutes and take it off as soon as the center feels soft.