Prepare the bread bowls

• Slice the top off each round loaf and hollow out the inside, keeping the removed bread for dipping.
• Brush the inside of the bowls with olive oil and season with salt and pepper.

Fill the bowls

• Layer tomato slices in the bottom of each bread bowl.
• Top with the mozzarella and a few torn basil leaves.
• Drizzle with a little olive oil and season with salt and pepper.

Bake over the campfire

• Place the filled bread bowls in a Dutch oven, cover with the lid.
• Set the Dutch oven over hot embers with coals on the lid and bake until the cheese is fully melted and the bread is crisp.

Serve

• Carefully lift the bread bowls out of the Dutch oven.
• Serve hot, with the reserved bread for dipping.