Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Campfire Baked Brie with Peaches
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 173
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 8 g
- Cholesterol
- 27 mg
- Sodium
- 237 mg
Baked Brie is always a good idea, and something magical happens when you cook it over an open fire. The cheese melts into creamy perfection alongside jammy, honey-simmered peaches, all finished with fresh basil, toasted almonds and a drizzle of honey. Serve this treat straight from the skillet with toasted baguette or crackers for the ultimate campfire snack. No campfire? A grill heated to medium works as well.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 173
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 8 g
- Cholesterol
- 27 mg
- Sodium
- 237 mg
Ingredients
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Directions
- Start a wood campfire and wait until the flames die down and the coals glow red with a layer of white ash. Place a grill grate so it sits above the coals and you have even medium heat.
- Coarsely chop 2 peaches and place them in a small (6- to 8-inch) cast-iron skillet. Add the honey, 1 tablespoon water and a pinch of salt and place over the fire. Cook until the peaches start to break down, stirring occasionally, 10 to 15 minutes. Push the peaches to the sides creating a ring and place the Brie wheel in the center, then cover tightly with aluminum foil. Return the skillet to the fire and cook until the Brie feels very soft when gently poked, 5 to 10 minutes more.
- While the Brie cooks, thinly slice the remaining peach and toss it with the lemon juice and a pinch of salt in a medium bowl. Remove the foil from the Brie and spoon the peaches over the top and drizzle generously with honey. Sprinkle toasted almonds, torn basil and flaky sea salt over the top and serve immediately with charred baguette or crackers.
Cook’s Note
Give your cast-iron skillet an extra wipe to make sure it’s very clean and won’t discolor the peaches or Brie.
