In a large bowl, combine cherry tomatoes and
garlic, then toss with olive oil. Season, to
taste, with salt, pepper, and red pepper flakes.
Place brie in a cast iron skillet then top with
tomato mixture. Place over campfire (or on a
hot grill), and cook until brie is melted,
about 20 minutes. (Just because the brie isn't
oozing, doesn't mean it's not hot and ready. To
test, poke sides of the wheel with a knife to
see if cheese is melty inside.)
Drizzle with balsamic glaze and garnish with
basil. Serve warm with baguette slices.
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