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Torched Campsite Appetizer Recipes

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’s 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 of their torches will do the trick, including their new Trailblazer Extender torch.

I am a Bernzomatic Torch Bearer, though all opinions expressed are my own
Torched Campsite Blue Cheese & Bacon Wrapped Mushrooms
 
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Author:
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!
Torched Apricots With Brie & Prosciutto Camping Appetizers
 
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Author:
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
Torched Honey Jalapeno Poppers
 
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Author:
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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