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Cheesy Garlicky Spinach Pull Apart Bread

This easy, cheesy pull-apart bread - from Laura Bashar's Camp & Cabin Cookbook - will be an instant crowd-pleaser at your next campout.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 6 servings
Author Laura Bashar

Ingredients

  • 1 crusty artisan bread loaf
  • 1/3 cup extra virgin olive oil
  • 6 garlic cloves, crushed
  • 1/2 cup chopped fresh parsley, basil, and oregano
  • 1 cup chopped fresh spinach
  • 2 cups shredded mozzarella cheese
  • 4 slices cooked bacon, crumbled

Instructions

  1. Prepare the fire for medium heat. Cut a large sheet of heavy-duty aluminum foil, large enough to completely wrap the bread. Place your bread loaf in the center.
  2. Using a serrated knife, and starting at the center, slice bread loaf horizontally and vertically, leaving the bottom intact. Do not cut all the way through or the loaf will not remain intact.
  3. In a small bowl, whisk together olive oil, garlic, herbs, and spinach. Use your fingers to pry open the cuts in the bread and spoon oil-herb mixture into all of them. Then gently stuff the cracks with the cheese and bacon.
  4. Wrap the entire loaf in aluminum foil and place in the campfire ring, surrounded by ash and coals. You want medium heat to toast the bread and melt the cheese. Rotate the bread package for even cooking.
  5. Cook for 15 to 20 minutes, then serve immediately.
  6. Home kitchen method: Bake foil-wrapped bread in the oven at 350 degrees for 20 minutes. Then, remove the top of the foil and bake 10 more minutes.