Campfire Baked Brie

Name: Campfire Baked Brie
Prep time: 10 min
Total time: 25 min
Yield: 4 - 6 serving(s)
Ingredients: 1 (8-ounce) wheel of brie (preferably in a wooden box); 1/4 cup dried apricots, cut in quarters (scissors work great); 1/4 c. pitted Castelvetrano olives, crushed; 1/4 c. walnuts, roughly chopped; 1/4 tsp. dried thyme; 1/2 baguette, sliced 1/2 inch thick (about 12 slices); Olive oil, for drizzling; 1 tbsp. honey; Apple slices, for serving

It’s just as perfect for camping trips as it is for backyard cookouts!

By Ree DrummondPublished: Jun 16, 2026

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Yields:

4 - 6 serving(s)

Prep Time:

10 mins

Total Time:

25 mins

Baked cheese topped with nuts and vegetables, served with toasted bread, on wooden surface.

C.W. Newell

I love any meal you can make entirely over an open flame, from appetizer to dessert and everything in between. This creamy baked brie is exactly what I’d toss on the fire first to snack on while everything else cooks. It can be made on a grill or over a campfire, and let me tell you: I’ve never had campsite food this good.

The great thing about baked brie is that it’s extremely easy but also very impressive when you serve it hot and melty with all kinds of toppings. Here, I throw on dried apricots, olives, walnuts, and a good drizzle of honey. Every bite is sweet, tangy, crunchy, creamy, and so delicious I could eat it seven days a week. I like to slice up a baguette and grill that right alongside the brie for dipping, but it’s also great with crackers and apple slices!

Put this at the top of your list of camping recipes and grilling recipes to try soon. And for indoor enthusiasts, here’s an oven-baked brie recipe!

Do you leave the rind on brie when baking it?

Yes, leave the rind on. It’s completely edible and helps the cheese hold its shape as it gets hot and melty. I lightly score the top to help the brie soften and give all the delicious toppings a place to settle.

What can you use instead of dried apricots?

Try dried cherries, cranberries, figs, or chopped dates instead. Anything a little sweet and chewy will work nicely with the creamy brie, salty olives, and crunchy walnuts.

Can you make campfire baked brie ahead of time?

You can prep a few parts ahead. Score the brie and crush the olives up to one day in advance and store them in separate containers in the fridge. You can also slice the baguette, quarter the apricots, and chop the walnuts a day ahead. Wait until just before grilling to assemble the foil packet.

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Ingredients

1 (8-ounce) wheel of brie (preferably in a wooden box)
1/4 cup dried apricots, cut in quarters (scissors work great)
1/4 cup pitted Castelvetrano olives, crushed
1/4 cup walnuts, roughly chopped
1/4 tsp. dried thyme
1/2 baguette, sliced 1/2 inch thick (about 12 slices)
Olive oil, for drizzling
1 Tbsp. honey
Apple slices, for serving

Directions

1. Step 1Preheat a grill to medium heat. If you’re cooking over a charcoal grill or campfire, let the flames die down until the coals are hot and ashy, then spread them out for even heat and place a grill grate on top.
2. Step 2Remove any paper wrapping from the cheese. If it came in a wooden box, return the wheel to the bottom of the box. Using a knife, make very shallow slits across the top of the rind in a crisscross pattern, spacing the slits ½ to 1 inch apart.
3. Step 3Place the cheese on a large sheet of heavy-duty foil. If it does not have a box, place the cheese directly on the foil. Top the wheel with the apricots, olives, and walnuts. Sprinkle with the thyme. Bring the long sides of the foil up and over the cheese and fold to seal, then fold in the ends to form a packet.
4. Step 4Place the foil packet on the grill and cook until the cheese is softened and melty but still holds its shape, 18 to 20 minutes.
5. Step 5Meanwhile, drizzle the baguette slices with olive oil. Place on the grill alongside the brie and cook until toasted, 1 to 2 minutes per side. Remove to a plate or board.
6. Step 6Carefully remove the cheese from the grill to a plate or board and open the foil. Drizzle the brie with honey. Serve warm with the baguette and apple slices, along with a spoon for scooping.