Campfire Foil Packet Baked Brie with Honey and Grilled Baguette
Score an 8 oz brie, drizzle it with honey, seal it in a double layer of foil, and set it on a grate over medium coals for 10 to 15 minutes until the center is soft and runny. Brush baguette slices with olive oil and toast them on the same grate for 1 to 2 minutes per side. Total time is about 20 minutes.
This is three ingredients and one foil packet. The brie turns soft and gooey, the honey melts into the cuts, and the grilled bread gives you something sturdy to scoop with.
It works well as an after-arrival snack while dinner gets going. It also holds up for a crowd, because you can double it with a second packet and no extra cleanup.
Campfire Foil Packet Baked Brie with Honey and Grilled Baguette
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
Ingredients
Tap an item to copy it for your shopping list or a store search.
Gear you'll need
- campfire grate
- heavy-duty foil
- long tongs
- paring knife
- pastry or basting brush (or a folded paper towel)
- heat-proof gloves
Steps
-
Set up the fire
Let your fire burn down to medium coals with no big flames. Set a grate 4 to 5 inches above the coals.
-
Score the brie
Use a knife to cut a shallow crosshatch into the top rind, about 1/4 inch deep. The cuts let the honey sink in.
-
Build the packet
Layer two 14-inch sheets of heavy-duty foil. Set the brie in the middle, drizzle the honey over the top, and fold the foil up loosely around it. Leave a little air space and crimp the seams tight so nothing leaks.
-
Bake the brie
Set the packet on the grate and cook for 10 to 15 minutes. Press the side gently with tongs. The cheese should feel soft and wobbly in the center.
-
Toast the bread
While the brie bakes, brush both sides of the baguette slices with the olive oil. Toast them on the grate for 1 to 2 minutes per side, until golden with a few char marks.
-
Open and serve
Pull the packet off with tongs and set it on a flat spot. Open the foil away from your face to let the steam out. Spoon the brie onto the warm bread, or dip the bread straight into the foil.
Trail Notes
Pack the brie in its wrapper and the honey in a squeeze bottle or a sealed jar. Keep the baguette in a bag so it stays soft until you toast it.
Keep the brie in the cooler at 40°F or below until you cook it. Toss any leftovers that sit out more than 2 hours, or 1 hour if it's above 90°F. If anyone is pregnant, check that the brie is made from pasteurized milk.
No fire? Set the sealed packet in a covered skillet over a low flame for 10 to 12 minutes. Toast the bread in a dry pan alongside it.
Let the foil cool completely, then pack it out with your trash. Don't bury it or leave it in the fire ring. Wipe sticky honey drips off the grate so they don't draw ants or wildlife.
Campers ask
Can you eat the rind on baked brie?
Yes. The rind is edible and holds the melted cheese together, so leave it on.
How do you know when campfire brie is done?
Press the side of the packet with tongs. The cheese should feel soft and give easily, and you may see it bulge slightly. If it leaks out, it has gone a little long but is still good.
Can you bake brie in foil on a camp stove?
Yes. Seal it in a double layer of foil, set it in a covered skillet over low heat, and cook for 10 to 12 minutes.
Cooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.