This Smoky Campfire Brie Recipe is very low effort, but fantastically flavourful and feels bougie. The maple syrup and rosemary are delicious with the gooey cheese!
We’ve been big fans of heating up brie - in one form of another - to enjoy that rich, gooey goodness.
I’ve got a few brie recipes across my various food blogs - Balsamic Mushroom Baked Brie, Brie en Croute with Prosciutto, Honey Pear Sauce, Figs, & Pistachios, Deep Fried Brie, and even a Keto Brie en Croute.
We actually started making a campfire smoked brie last summer, during our visit to Batman's Cottages and Campground, on Manitoulin Island.
I’d seen a viral video using mini bries as a savory smores filling, but it got me wanting the real thing... So here we are!
It’s one I use a lot in my camping recipes - Rosemary Maple Chicken, Rosemary Maple Sweet Potatoes, Thanksgiving Trail Mix, and Fire Roasted Spiced Nuts, for example - and it just works really well with the brie.
Having a sweet item - maple syrup or honey - is a popular addition to baked brie in the first place.
The bit of earthy flavour from the rosemary cuts the sweetness a little bit, while also working REALLY well with the smoke flavour that infuses the cheese during the cooking process.
It’s a fancy snack or appetizer that takes literally like 5 minutes of effort - my husband calls it “Easy Brie-zy”, LOL!
A Note on Servings
I don't know who comes up with this crap, but apparently a small round of brie is supposed to serve 8-10 people.
Ridiculous.
Reasonably, I'd expect to serve 4 people with this recipe, but I'll be honest - we easily polish it off between the two of us with NO guilt over it.
Govern yourself accordingly!
Anyway, let’s look at what you’ll need, and how to make your own campfire smoky brie!
Ingredients
This recipe is incredibly straightforward and basic, with only a few simple ingredients. You won’t have any trouble finding what you need at any major grocery store.
As always, I have a few notes for you:
Wood Chips: These are optional, but nice to add a smoky taste to your campfire brie. Aim for something with a relatively neutral aroma, like applewood. The Jack Daniels brand ones also work really well with this recipe.
Brie: Aim for about ½ lb / 8 oz / 200-225 grams of cheese... but really, that part of the recipe is just a suggestion. If you get want to get a grilled KiloBrie on the go... more power to you! It just might be a bit difficult to cleanly flip, that’s all!
Nonstick Spray: I like the olive oil sprays for this.
Maple Syrup: Use the real stuff - the boiled down sap of maple trees. Pancake syrup / table syrup is NOT the same thing!!
Fresh Rosemary: No notes for this one, though I suppose other herbs could work well, if you prefer. I bet sage or thyme would be great!
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How to Make Campfire Baked Brie
The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:
Get a medium-hot fire going - we recommend using a charcoal grill for this.
Note: We don’t usually bother to bring foil pie plates with us in the RV, so I’ll cross a couple sheets of heavy duty foil, and fashion them into a little rimmed plate, as shown
Spray your foil plate with nonstick spray, then place your brie round on the pan, nicer/flatter side down. Spray with pan spray.
Toss a handful of wood chips on the coals, then place the pan of brie on the grill gates. Cover the grill, cook for 5 minutes.
Carefully remove the pan from the heat.
Using a sharp knife, score the top of the brie round. Aim to cut JUST through the rind, maybe slightly deeper - but that’s it.
Once you’ve scored the top, place a piece of rosemary on top of the cheese.
Throw another handful of wood chips over the goals, put the pan back on the grill, cover, and cook for 5 more minutes.
Remove from the grill, and carefully transfer the baked brie round to your serving plate.
Drizzle with maple syrup, and serve immediately, with your choice of crackers.
Leftovers
Campfire Smoked Brie is definitely best when served hot off the fire.
If you do find yourself with leftovers, though, you can let it cool to room temperature, then transfer to an airtight container and keep it in the fridge for up to 3 days. You’ll want to gently reheat it before serving.
More Camping Snack Recipes
Looking for great ideas to cook on a campfire, bring on a road trip, enjoy while RVing? Here's a few of our favorite camping recipes to start with!
Apple Fritter Bread Pudding
Basic Ground Beef Jerky
Best Marshmallows for Camping
Buffalo Chicken Dip
Campfire Cheddar Queso
Easy Campfire Nachos - 2 Ways!
Campfire Walking Tacos
Cheddar Jalapeno Cornbread
Fire Roasted Spiced Nuts
Halloween Trail Mix
Homemade Mushroom Jerky
Hot Chocolate Mix [Protein Powder Mix]
Jalapeno Cheddar Bannock
Jalapeno Chicken Jerky
Maple Cinnamon Apple Chips
Maple Snow Taffy
No Bake Cornflake Cookies
No Bake S'Mores Bars
Peanut Butter No Bake Cookies
Pepperoni Jerky
Pumpkin Spice Trail Mix
Roast Chestnuts on an Open Fire
Rosemary & Blueberry Beef Jerky
S'Mores Board
S'Mores Trail Mix
Thanksgiving Trail Mix
Tofu Jerky, 2 Ways
Traditional Bannock
Be sure to check out our other Camping Recipes, including Camping Desserts, Camping Snacks, Make-Ahead Camping Mix Recipes, and a ton of delicious Camping Main Dish Recipes.
Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!
Smoky Campfire Brie
Equipment
- Foil pie plate See post for how we make one from foil.
- Wood Chips, Optional
Ingredients
- 1 Small Brie Round 200-250 g, or 8 oz ish.
- Nonstick Cooking Spray I like Olive Oil Spray
- Fresh Rosemary Sprig
- 2 tablespoon Maple Syrup
Instructions
- Get a medium-hot fire going - we recommend using a charcoal grill for this.
- Spray your foil plate with nonstick spray, then place your brie round on the pan, nicer/flatter side down. Spray with pan spray.
- Toss a handful of wood chips on the coals, then place the pan of brie on the grill gates. Cover the grill, cook for 5 minutes.
- Carefully remove the pan from the heat. Spray the top with more pan spray, then carefully flip the brie in the pan.
- Using a sharp knife, score the top of the brie round. Aim to cut JUST through the rind, maybe slightly deeper - but that’s it.
- Once you’ve scored the top, place a piece of rosemary on top of the cheese.
- Throw another handful of wood chips over the goals, put the pan back on the grill, cover, and cook for 5 more minutes.
- Remove from the grill, and carefully transfer the baked brie round to your serving plate.
- Drizzle with maple syrup, and serve immediately, with your choice of crackers.
Notes
Nutrition
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Marie & Michael Porter
One our our favourite snacks to cook over a campfire - hope you love it too!