Go from camping to glamping - all with food! While I’m all about a traditional hot dog and s’mores menu, I love to add a few fancier items as appetizers or starters. These nachos and Brie are a perfect snack pre-dinner, and when the sun sets the French onion soup will warm you right up! Try to save room for hot dogs and s’mores if you can - we did by spacing every course out and eating from about 5pm to 1am... haha. This is THE perfect camping menu and oh so easy! *You can find video guides and extra details on my Instagram page (@andreas_cooktales) under Campfire Food.
Campfire Nachos with Taco Bean Salsa
Prep ahead: Bean Dip + place all toppings in disposable containers
1 can refried beans
1 can fire roasted tomatoes (or jar of your favorite salsa)
1 packet taco seasoning
1 bag tortilla chips
1 pound shredded Mexican blend cheese
1/4 red onion - chopped
1 Roma tomato - chopped
1 avocado - cubed
Home: Mix together beans, tomatoes, and taco seasoning then transfer to a disposable container. Prep all toppings and place in disposable containers. Store everything in a cooler bag - this will all sit just fine for a day.
Campsite: On a cast iron skillet, layer the chips, bean dip, and cheese. Top with the red onion, tomato, and avocado. Cook over the campfire until cheese starts to melt and beans are warm. Serve with extra chips
If cooking at home: Preheat oven to 375 degrees. Layer the chips, bean dip, and cheese and cook in the oven for about 8 to 10 minutes or until cheese is melted. Top with onion, tomato, avocado. Serve with extra chips.
Campfire Baked Brie with Caramel Fig Pecan Sauce
Prep ahead: Chop figs and pecans + place everything in containers.
1 round wheel Brie cheese
1/4 cup store bought caramel sauce
4 to 5 dried figs - chopped
1/4 cup candied pecans - chopped
Apple slices, for serving
Crostini, for serving
Crackers, for serving
Home: Place all ingredients separately in containers.
Campsite: On a cast iron skillet, add the Brie and top with the caramel sauce, figs, and pecans. Place over the campfire until Brie is warmed through and starts to melt. Serve with apples, crostini, and/or crackers.
If cooking at home: Preheat oven to 350 degrees. Follow the same directions and cook in the oven for about 5 minutes or until cheese starts to melt but wheel doesn’t burst open. Serve the same.
Campfire Smoked Gouda French Onion Soup
Prep ahead: Onion mixture/base + toast baguette + grate cheese
10 to 12 baguette slices drizzled with olive oil
4 tablespoons butter
1 tablespoon olive oil
4 sweet yellow onions - thinly sliced
Kosher salt and freshly cracked pepper
1 tablespoon dried Italian seasoning
1 tablespoon balsamic vinegar
1/4 cup dry sherry
32 ounces beef broth
3 to 4 cups grated smoked Gouda or smoky melting cheese (you can make cheese smoky by adding a few drops of liquid smoke and tossing together)
Home: Preheat oven to 400 degrees. Toast baguette slices for 6 to 8 minutes or until golden. Transfer to a container. Heat a pot over medium-low heat. Add the butter and olive oil until melted. Add the onions, about 1 1/2 teaspoons of salt, 1 teaspoon pepper, Italian seasoning, and balsamic vinegar. Cook for about 15 to 20 minutes or until onions are caramelized. Deglaze with the sherry and let liquid reduce by half. Transfer mixture to a container. Pack the onion mix, bread, broth, and cheese in a cooler bag - it will all sit fine for about a day.
Campsite: To a soup pot, add the onions, broth, and top with toasted bread and cheese. Sit directly over the fire until bubbly and cheese starts to melt.
If making at home: Preheat oven to broil. Make the onion mixture and add the broth. Top with toasted bread and cheese and broil until cheese is melted.