Campfire Garlic Bread 🧄

It’s calling your name this summer!!

Get Amy Stevenson’s recipe👇

Campfire Garlic Bread
Recipe Courtesy of Amy Stevenson For Food Network Kitchen
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

1 stick (8 tablespoons) unsalted butter
4 garlic cloves, finely chopped
1 teaspoon Italian seasoning
Kosher salt
1 cup shredded low-moisture mozzarella
1/4 cup grated Parmesan
1 round loaf crusty bread (about 8 inches in diameter)
Extra-virgin olive oil, for brushing

Directions

Prepare a campfire and wait until the wood is mostly hot ash-covered embers with some orange showing through.

Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook until sizzling and fragrant, about 1 minute. Stir in the Italian seasoning and a big pinch of salt. Set aside.

Combine the mozzarella and Parmesan in a small bowl and toss. Set aside.

Use a serrated knife to cut through the bread at 1-inch intervals, cutting almost to the bottom of the bread. (Don’t cut all the way through.) Rotate the bread 90 degrees, then cut through at 1-inch intervals again to make a crosshatch pattern.

Brush the garlic butter all over the cut surfaces of the bread, making sure to get down all the way and coat evenly. Sprinkle the cheese mixture evenly in the cut spaces. Work to pack the cheese inside the bread, as opposed to on top, so it won’t stick to the foil.

Tear off two 30-inch sheets of aluminum foil and lay them out so they overlap. Brush with olive oil (or use nonstick foil). Wrap the bread in the foil. Make two more similar-size pieces of foil, roll them up then twist them to form a ring a little smaller than the bread.

Place the foil ring in the center of the prepared coals and place the wrapped bread, flat-side down, on the ring. Let toast, rotating it occasionally, for 7 minutes. Flip the bread so the domed side is on the ring. Continue to toast, rotating it occasionally, for 7 minutes more. Carefully open and take a peek; the bread should be toasted and all of the cheese should be melted. If not, rewrap the bread and place it domed-side down on the ring for a few more minutes. Serve hot.

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