Bonfire Bruschetta

This is a quick, easy, but incredibly decadent version of that old faithful—the grilled cheese and tomato sandwich. Good quality bread and luscious burrata (a delicate and impossibly creamy mozzarella) make this a reliable favorite, but to elevate it to even greater heights try using some local heirloom tomato varieties available during the summer months. Our favorite are the sweet, red, golf-ball sized Early Girls. Use our handy Farmer’s Market Finder to find the farmers market nearest your home or campsite. The only necessary accompaniment? Some thick napkins to catch the drips!

Serves 4-6


1/2 lb burrata cheese
ripe tomatoes, brightly colored but firm to the touch
olive oil
1 loaf dense, good quality sourdough bread
salt and pepper to taste 


  1. Slice the bread into thick ¾-1 inch slices and place in a reusable ziplock bag. For this recipe it doesn’t matter if the bread gets a tiny bit stale.
  2. Wash the tomatoes and store them in a plastic takeaway box or Tupperware. The container can be used later as a handy prep bowl for another meal.
  3. Pack the burrata into your cooler. As this is a fresh milk cheese, it needs to be kept cool until you’re ready to eat it.


  1. Tuck the tomatoes into a foil packet. Drizzle over some olive oil to coat, and twist the packet closed. Roast over the coals for 10 minutes, or until juicy.
  2. Brush or drizzle olive oil on the sliced sourdough and grill until golden brown. You can use a wire rack or give everyone a stick and let them toast their own.
  3. Slice the burrata and layer over the slices of toasted bread. Drizzle on a little more olive oil, if you like, and then scoop a few tomatoes and their juice on top. Season with salt and pepper to taste.



Toss in a couple whole basil leaves, drizzle with a touch of balsamic, and serve with a light, earthy red.



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