Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Campfire Garlic Bread
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 60 mg
- Sodium
- 469 mg
It’s hard to resist this garlicky, cheesy bread whether you cook it in the great outdoors on a camping trip or in the firepit of your own backyard. A simple twisted ring of aluminum foil keeps the bread from touching the surface of the coals, so it toasts up nicely with a lovely smoky flavor rather than burning — the bane of much campfire cooking! (You could also use a wok ring or something similar.) The bread can be completely prepped and wrapped ahead of time if you want to pack it up for camping. Be sure to brush regular foil well with oil or use nonstick foil to prevent crusty bits from sticking when you reveal this cheesy masterpiece.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 60 mg
- Sodium
- 469 mg
Ingredients
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Directions
- Prepare a campfire and wait until the wood is mostly hot ash-covered embers with some orange showing through.
- Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook until sizzling and fragrant, about 1 minute. Stir in the Italian seasoning and a big pinch of salt. Set aside.
- Combine the mozzarella and Parmesan in a small bowl and toss. Set aside.
- Use a serrated knife to cut through the bread at 1-inch intervals, cutting almost to the bottom of the bread. (Don’t cut all the way through.) Rotate the bread 90 degrees, then cut through at 1-inch intervals again to make a crosshatch pattern.
- Brush the garlic butter all over the cut surfaces of the bread, making sure to get down all the way and coat evenly. Sprinkle the cheese mixture evenly in the cut spaces. Work to pack the cheese inside the bread, as opposed to on top, so it won’t stick to the foil.
- Tear off two 30-inch sheets of aluminum foil and lay them out so they overlap. Brush with olive oil (or use nonstick foil). Wrap the bread in the foil. Make two more similar-size pieces of foil, roll them up then twist them to form a ring a little smaller than the bread.
- Place the foil ring in the center of the prepared coals and place the wrapped bread, flat-side down, on the ring. Let toast, rotating it occasionally, for 7 minutes. Flip the bread so the domed side is on the ring. Continue to toast, rotating it occasionally, for 7 minutes more. Carefully open and take a peek; the bread should be toasted and all of the cheese should be melted. If not, rewrap the bread and place it domed-side down on the ring for a few more minutes. Serve hot.
