Let’s Go Glamping
SMOKEY CAMPFIRE BRIE
WITH PEACH SALSA
This is a summery, camp-friendly twist
on baked Brie. Perfect for post-camp
set-up, prepared directly on a grill or
over the fire.
WHAT TO PACK:
Cedar plank (like the kind for cedarplanked salmon). Make sure you soak
it. For travel put in a ziplock bag with
a little water to let it soak on your way
so it will be ready when you get there.
Wheel of creamy Brie with the white
top gently scraped off (do this before
you leave to save time)
Pre-cut baguette rounds (in a ziplock bag)
Brown sugar, to sprinkle over Brie
before cooking (in a separate ziplock bag)
Chutney of your choice (try apricot or fig)
Sprinkle the Brie with brown sugar and
place on the cedar plank. Put on grill
over the fire away from direct flames.
Let sugar melt and cheese soften. Pour
chutney over the cheese and serve with
the baguette slices.
Recipe courtesy of Cyndi Sweeney, East
Coast Glamping
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