Campfire Cuisine (Quirk Books, 2006) by Robin Donovan is a guide to cooking delicious meals while camping. Food does not have to be elaborate to be delicious. Outdoor cooking is good food simply prepared to taste delicious. There is something special about a meal prepared and consumed in the fresh air, under the twinkling stars, away from all the bustle of a busy life and these recipes can do that!
Made just like the dessert version, this is a fun snack for children and adults alike. These treats are best made over a fire, one at a time, so that you can slide the gooey cheese onto a cracker and right into your mouth.
- 32 crackers, preferably whole wheat
- 1/4 cup store-bought sun-dried-tomato pesto or olive tapenade
- 16 fresh basil leaves (optional)
- 16 bocconcini* or any firm cheese cut into 16 (1-inch) cubes
* Bocconcini are small balls of fresh mozzarella. If they are unavailable, cut 8 ounces fresh mozzarella into 1-inch cubes.
- For each s’more, set out two crackers and spread one with about 1 teaspoon of pesto or olive tapenade.
- Top with a basil leaf, if using.
- Spear a cheese ball or cube on a long stick or skewer. If using fresh mozzarella, wrap the cheese in a paper towel and squeeze to remove excess water.
- Hold the skewered cheese over an open fire or very hot coals.
- Cook for about 2 minutes, turning the skewer to melt and brown the cheese evenly on all sides. Using the dry cracker, a fork, or a knife, scrape the cheese onto the cracker with the spread and basil leaf.
- Top with the second cracker to make a sandwich. Eat immediately.
Make it at Home: Oven-Baked Mozzarella Canapés
- Preheat the oven to 400 degrees Fahrenheit.
- Use 16 thin slices of baguette in place of the crackers.
- Top each baguette slice with a bit of pesto or tapenade, then a piece of mozzarella.
- Cook in the oven for 8 to 10 minutes, until the bread is crisp and the cheese is melted. If desired, finish under the broiler for a golden top.
- Garnish with shredded fresh basil.