Foil-Packet Brie and Jam Sliders
Twelve hollowed rolls, a slice of brie in each, sealed in foil and set on the coals.
- calories
- 520
- weight
- 5.5 oz
- cal / oz
- 95
- protein
- 12 g
- serves
- 6, scales
- prep
- 15 min
- cook
- 20 min
- total time
- 35 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Snack
- Campfire coals
- Grill grate
- Dutch oven
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Foil packet
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Hawaiian rolls | 1 package (12 rolls) | keep the slab connected until serving |
|---|---|---|
| Brie log | 1 log | a log slices cleaner in camp than a wheel |
| Seedless raspberry jam | up to 1 tbsp per roll | seedless, or the texture goes gritty |
| Butter | 1/4 cup | melted in the pot lid or on a warm rock |
| Granola | 1/4 cup | honey nut, gluten-free if that matters to you |
Method
- Build a fire and let it burn down, or set a grill grate over medium coals. You want steady low heat, not flame.
- Dig a shallow well in the top of each roll with a knife. Save nothing; eat the scraps.
- Cut the brie into 12 slices and press one into each well. Spoon jam over the brie, a scant tablespoon at most.
- Melt the butter and pour it over the tops. Scatter the granola across the whole slab.
- Set the slab on a doubled sheet of heavy foil, fold the edges up into a sealed packet with headroom over the tops, and put it on the grate or on coals raked flat.
- Ten minutes covered. Then open the top of the packet and give it eight to ten more so the granola crisps and the tops color.
- Pull it off, cut into twelve, eat while the brie is still loose.
This started as an oven appetizer, which is the wrong tool at a campsite. Foil does the same job: the sealed packet traps steam so the rolls warm through without drying, and opening it for the last ten minutes drives that moisture off so the granola actually crisps. Skip the second stage and you get a soggy lid on top of good cheese.
Brie is soft ripened and does not travel outside a cooler, so this is a car-camping or first-morning recipe and nothing else. Assembling at home is the real saving. Hollowing twelve rolls and slicing a brie log evenly is fussy work you do not want to do on a picnic table before coffee.
Packing
Hollow the rolls and slice the brie at home, then reassemble the slab in its original bag. Brie, butter, and the assembled rolls all live in the cooler. Jam and granola ride outside it. Cut and pre-fold the foil at home so you are not fighting a roll of it in the wind.
Variations
- Fig jam or apple butter in place of raspberry, if you want it less sweet.
- A dutch oven with coals on the lid does this better than an open fire, if you brought one.
- No cooler: swap the brie for a firm cheddar and the rolls for split bagels. It becomes a different thing, but it survives the trip.
https://mealswithmaria.site/mini-baked-brie-sliders