Not really baked, but when all you’ve got is a cast-iron skillet and a propane stove, you improvise, adapt and overcome.

Ingredients

• A small wheel of Brie
• A small amount of butter

Method

Since California is now mostly a “no fires while camping” state (which, given it’s history of wildfires, is an entirely reasonable stance), this recipe used the propane stove in our camper.

I lined a small skillet with tin-foil, mostly because I didn’t want to deal with any cleanup, but you can easily skip this and use the skillet without the foil.

Anyway… melt a small amount of butter in the skillet to stop the cheese from sticking. Then add the Brie, cover with a tin-foil hat, and cook it for a 2-3 minutes on the lowest temperature you can, without the flame going out.

Turn the cheese over, cook it a bit more, then remove from the heat.

We served it with some delicious crostini’s, a hot bacon jam and a very nice Primitivo wine from the nearby Stray Leaves winery, which is well worth a visit