Campfire Baked Brie with Peaches 🍑🔥

Something *magical* happens when you cook brie and peaches over an open fire!

Get Kim Klatzkin’s recipe 👇

Campfire Baked Brie with Peaches
Level: Easy
Total: 45 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

3 small yellow peaches (about 1 pound)
1 tablespoon honey, plus more for drizzling
Kosher salt
One 7- to 8-ounce round Brie, preferably from France
1/2 teaspoon lemon juice
1/4 cup toasted sliced almonds
2 tablespoons torn basil leaves
Flaky sea salt, for topping
Sliced charred baguette or crackers, for serving

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.

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