“We recommend pairing the Blue Cheese and Bacon Wrapped Mushrooms with our Cabernet Sauvignon. For the Apricots with Brie and Prosciutto, our Chenin Blanc has hints of pear, apricot, and a slight touch of honeydew on the nose that perfectly complement the combination of salty and sweet flavors of prosciutto and apricots with optional honey.” – Barrett Family Wines.

One of the best parts about cooking at the campsite is taking your time – and preparing meals that you might not otherwise have the chance to make. We love preparing campsite appetizers to pair with impromptu happy hours around a campfire. Here are three campsite appetizer recipes that are sure to please your crew – and get the night going in the right direction!

For these recipes, I used the Bernzomatic TS8000 torch, however, any torch will do the trick.

Torched Campsite Blue Cheese & Bacon Wrapped Mushrooms

 

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Author: 50 Campfires

Recipe type: Appetizer

Serves: 6

Ingredients

• 6 Medium Portabella Mushrooms, insides scraped out
• 2 oz Cream Cheese
• 1 oz Blue Cheese
• Siracha Hot Sauce
• ⅛ tsp black pepper
• ¼ tsp Kosher Salt
• 3 slices of bacon, cut in half

Instructions

1. Mix cream cheese, blue cheese, Siracha (to taste), pepper and salt. *Note: make sure that you don’t warm up the cream cheese. It’ll be a little tough to mix, but it’ll turn into a runny mess.
2. Fill each Portabella mushroom with the mixture, and wrap each cap with a half slice of bacon, securing it with a toothpick.
3. Place the filled mushrooms on a sheet of aluminum foil over your campfire, until the mushrooms begin to warm up, and the cheese mixture softens.
4. With a Bernzomatic torch on lowest setting, sear the bacon until it crisps up. *Note: Be patient! You don’t want to burn the bacon!
5. Serve hot!

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Torched Apricots With Brie & Prosciutto Camping Appetizers

 

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Author: 50 Campfires

Recipe type: Appetizer

Serves: 12

Ingredients

• 12 Dried Apricots
• 4 Slices of Prosciutto, cut into thirds
• 1 small wedge of brie cheese
• Honey (optional)

Instructions

1. Allow the brie to reach ambient temperature, making it easier to spread.
2. Spread brie cheese onto one side of the dried apricots
3. Roll up the prosciutto, and place on top of the brie.
4. Using a Bernzomatic torch on the lowest setting, heat the apricots, brie and prosciutto until the prosciutto begins to crips. *Note: be careful not to burn the meat & cheese!
5. Drizzle the tops with honey

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Torched Honey Jalapeno Poppers

 

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Author: 50 Campfires

Recipe type: Appetizer

Serves: 16

Ingredients

• 2 oz Cream Cheese
• ¼ cup Shredded Cheese
• ½ tsp black pepper
• ½ tsp salt
• 8 jalapeno peppers, halved and seeded
• Honey

Instructions

1. Combine Cream Cheese, Shredded Cheese, salt and pepper – set aside.
2. Using a Bernzomatic torch, on the lowest heat setting, roast the jalapeno pepper halves until the skins loosen up, and the edges become a bit charred.
3. Scoop the cheese mixture into the jalapeno halves.
4. Using a Bernzomatic torch, heat the cheese mixture until it becomes slightly gooey.
5. Drizzle with honey.

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