Chocolate-covered bacon was all the rage on the internet a few years back. As I do with any trend, I stepped back to think: After all the hype is over, what else can this become? The answer? The crunchy cracker of a s’more! You can add graham crackers to this recipe, if you want, but I like the pure simplicity of the bacon, chocolate, and marshmallow. Makes 12 
Takes 30 minutes
24 bacon slices
1 cup semisweet chocolate chips
¼ cup heavy (whipping) cream
Pinch of kosher salt
Nonstick cooking spray
12 regular marshmallows
1 To magically transform your bacon into a cracker shape, cut each strip in half and press the fatty parts together to form a square. Place the squares in a skillet over medium heat (you may need to work in batches) and use a spatula or a steak weight to press the bacon down as it cooks and fuses into a glassy pane, 3 to 4 minutes per side.
2 Combine the chocolate chips, cream, and salt in a microwave-safe bowl. Microwave on medium power for 30-second intervals, stirring after each interval, until the chocolate is just melted and the mixture is combined. Be careful not to overheat the ganache, as it can become grainy.
3 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
4 Place the marshmallows on the prepared baking sheet. Broil them until they’re golden brown on top, about 3 minutes. Keep a close eye on them.
5 Transfer 12 bacon squares to a serving dish. Top each square with 2 teaspoons of ganache, 1 toasted marshmallow, and another square of bacon. Serve immediately.
I crave that slight smoky flavor of Mexican chocolate, and to approximate it, I have introduced heat and cinnamon to this s’more. It works perfectly. As simple as it seems, adding a spice blend to a classic s’more changes everything.
Makes 12 
Takes 10 minutes
Nonstick cooking spray
12 whole graham crackers, broken in half to form 24 squares
3 bars (1.55 ounces each) milk chocolate, broken into individual pips
2 tablespoons crushed red pepper flakes
1 tablespoon ground cinnamon
12 regular marshmallows
1 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
2 Place 12 graham cracker squares on the prepared baking sheet. Top each square with 3 chocolate pips. Broil just to soften the chocolate slightly, about 30 seconds.
3 Sprinkle ½ teaspoon of crushed red pepper flakes and a pinch of cinnamon on top of the softened chocolate on each s’more. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s’more. Broil the s’mores until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.
4 Transfer the s’mores to a serving dish and top with the remaining graham cracker squares. Serve immediately.
You have to give it to the King—the rich, nutty, and sweet flavor combo of peanut butter, banana, and bacon is amazing. These ingredients come together in a few awesome “I can’t help falling in love with you” bites. Makes 12 
Takes 15 minutes
Nonstick cooking spray
12 whole graham crackers, broken in half to form 24 squares
1 cup creamy peanut butter
2 very ripe bananas, each cut into 12 pieces
6 bacon slices, cooked until crispy and broken in half widthwise
12 regular marshmallows
1 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
2 Place 12 graham cracker squares on the prepared baking sheet. Spread about 1 heaping tablespoon of peanut butter on each square. Top each square with 2 banana slices and 1 piece of bacon. Squish each marshmallow a bit with your hands and place 1 marshmallow on each piece of bacon. Broil the s’mores until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.
3 Transfer the s’mores to a serving dish and top with the remaining graham cracker squares. Serve immediately.
The King of Curious Combos
Elvis Presley was renowned for his strange cravings and culinary tastes, but his namesake peanut butter, banana, and bacon sandwich is just the tip of the iceberg. He discovered it on February 1, 1976, when he flew from Graceland to Denver and back in one night for the sole purpose of eating a Fool’s Gold Loaf—a $50 sandwich made at the Colorado Mine Company (his favorite local restaurant). The 8,000 calorie sandwich consisted of a hollowed-out loaf of bread filled with a jar’s worth of peanut butter, a jar’s worth of grape jelly, and a pound of bacon. Elvis’s other favorite dishes included barbecued bologna, meatballs wrapped in bacon, and tomato fritters.
You can probably tell by now that I love a good sweet-spicy combo! This recipe makes a lot of extra jam because of the size of the pectin packages. Jalapeño jam will keep well in your fridge in an airtight container for up to a month. Serve it with a bagel, on toast, or, of course, on this s’more! Makes 12 
Takes 40 minutes, plus an overnight rest
15 jalapeño peppers, stemmed
1 red bell pepper, stemmed, seeded, and finely diced
4 cups sugar
1½ cups apple cider vinegar
Pinch of kosher salt
1 box (1.75 ounces) pectin
12 whole graham crackers, broken in half to form 24 squares
3 bars (1.55 ounces each) milk chocolate, broken into individual pips
12 regular marshmallows
1 Remove about half the seeds from the jalapeños (remove them all if you don’t want any heat). Finely dice the jalapeños and place them in a saucepan. Add the red bell pepper, sugar, vinegar, and salt. Place the pan over medium heat. Cook until the peppers are softened, the sugar is melted, and the jam has a syrupy consistency, 15 minutes.
2 Stir in the pectin. Simmer for 1 minute more. Pour the jam into 2 pint-size Mason jars to cool. Cover the jars and refrigerate the jam overnight before using.
3 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
4 Place 12 graham cracker squares on the prepared baking sheet. Top each square with 3 chocolate pips. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s’more. Broil the s’mores until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.
5 Transfer the s’mores to a serving dish. Drizzle 1 tablespoon of jalapeño jam on each marshmallow and top with another graham cracker square. Serve immediately.
Other Jams
A humorous playlist for a s’mores-inspired gathering, including old and new classics, and—where applicable—the stack (or ingredient) to pair them with:
Campfire classic “This Land Is Your Land” —pair with apple butter
Bob Dylan “Blowin’ in the Wind”
Gram “Graham” Parsons “Love Hurts”
Elvis “Burning Love” —pair with Elvis S’mores
Britney Spears “. . . Baby One S’more Time”
Campfire classic “Baby Bumble Bee” —pair with fig and honey jam
Jimi Hendrix “Fire”
Campfire classic “Down by the Bay” —pair with watermelon jelly
Campfire classic “Kookaburra Sits in the Old Gum Tree” —pair with vegemite
Selena Gomez, Marshmello “Wolves”
The 1975 “Chocolate”
Campfire classic “Home on the Range” —pair with peach habanero jelly
DRAM and Neil Young “Campfire”
Busta Rhymes “Gimme S’more”
Campfire classic “Apples and Bananas” —pair with Berry Banana S’mores or Caramel Apple S’mores
The Beatles “Strawberry Fields Forever” —pair with strawberry rhubarb jam
At a local juicery, I love buying the mango coated with chile powder. I know it’s a waste when I could easily just make it myself, but it’s so convenient and delicious! I crave the sweet and spicy combo, and I can’t pass it by when I see it. One day I realized that this would be perfect in a s’more—and I made it immediately! Makes 12 Takes 15 minutes
Nonstick cooking spray
12 whole graham crackers, broken in half to form 24 squares
3 bars (1.55 ounces each) milk chocolate, broken into individual pips
2 ripe mangos, peeled, pitted, and cut into 36 slices
2 tablespoons crushed red pepper flakes
12 regular marshmallows
1 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
2 Place 12 graham cracker squares on the prepared baking sheet. Top each square with 3 chocolate pips. Broil just to soften the chocolate slightly, about 30 seconds.
3 Add about 3 mango slices to each s’more. Sprinkle ½ teaspoon of crushed red pepper flakes on top of the mango. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s’more. Broil the s’mores until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.
4 Transfer the s’mores to a serving dish and top with the remaining graham cracker squares. Serve immediately.
The combo of caramel, sriracha, and peanut in this s’more is almost like a Snickers bar, but with a spicy twist. Sriracha works well in sweet applications, particularly when paired with other savory ingredients—in this case, peanuts.
Makes 12 
Takes 30 minutes
¾ cup Salted Caramel Sauce
¼ cup sriracha
Nonstick cooking spray
12 whole graham crackers, broken in half to form 24 squares
3 bars (1.55 ounces each) milk chocolate, broken into individual pips
1 cup roasted salted peanuts
12 regular marshmallows
1 Place the salted caramel sauce in a small bowl and add the sriracha. Stir to combine.
2 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
3 Place 12 graham cracker squares on the prepared baking sheet. Top each square with 3 chocolate pips. Drizzle with 1½ teaspoons of sriracha caramel sauce and top each with about 10 peanuts. Drizzle another 1½ teaspoons of caramel over the peanuts. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s’more. Broil the s’mores until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.
4 Transfer the s’mores to a serving dish and top with the remaining graham cracker squares. Serve immediately.
The Various Personalities of
MARSHMALLOW ROASTERS
No campfire would be complete without the Fire Safety Scout. This well-meaning person will tell you not to eat your marshmallow when it’s too hot (you’ll burn your mouth!). They will tell you not to put your hands so close to the fire while roasting, or your feet so close to the fire while eating. And they will inform you that eating a burned marshmallow can cause cancer.
Grilled Peach and Basil S’mores
Grilling peaches really brings out the sweetness in the fruit and boosts the charred flavors you expect in s’mores. I like to pair peaches with basil, and firmly believe that basil should be included in more desserts. Makes 12 
Takes 20 minutes
Nonstick cooking spray
2 peaches, halved and pitted
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
12 whole graham crackers, broken in half to form 24 squares
2 bars (1.55 ounces each) milk chocolate, broken into individual pips
12 regular marshmallows
12 fresh basil leaves
1 Heat a grill to high or place a grill pan over high heat. Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
2 Place the peach halves in a medium bowl with the olive oil and salt and toss to coat. Grill them until they’re brown and charred with grill marks, about 5 minutes. Flip and grill the other side, 5 minutes more. Transfer the peaches to a plate. When they’re cool, slice each peach half into 6 wedges.
3 Place 12 graham cracker squares on the prepared baking sheet. Top each square with 2 chocolate pips and then 2 peach wedges. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s’more. Broil until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.
4 Transfer the s’mores to a serving dish. Top each marshmallow with 1 basil leaf and another graham cracker square. Serve immediately.
Pear and Candied Ginger S’mores
Pears are naturally so sweet—I personally think they need something to balance all that cloying flavor. In this s’more, the sharp, spicy ginger and dark chocolate do that job. Makes 12 
Takes 15 minutes
Nonstick cooking spray
12 whole graham crackers, broken in half to form 24 squares
3 bars (1.55 ounces each) dark chocolate, broken into individual pips
2 ripe pears, thinly sliced (I use Bosc.)
¾ cup chopped candied ginger
12 regular marshmallows
1 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
2 Place 12 graham cracker squares on the prepared baking sheet. Top each square with 3 chocolate pips. Broil just to soften the chocolate slightly, about 30 seconds.
3 Add 3 or 4 pear slices to each s’more and sprinkle each with 1 tablespoon of chopped candied ginger. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s’more. Broil the s’mores until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.
4 Transfer the s’mores to a serving dish and top with the remaining graham cracker squares. Serve immediately.
Playing with Fire
Simon Turner, a daredevil New Zealander, made news when he roasted a marshmallow over a lava lake in the Marcum Crater, a volcanic vent in Oceania. As the US Geological Survey warned over Twitter in 2018, not only is this practice unsafe—sulfuric acid plus sugar equals an exothermic reaction—but your marshmallow would, best case, taste very bad, or, worst case, poison you.
If you, too, want to make some bad decisions while toasting a marshmallow, there are certainly enough household items (candles, heating grate, curling iron, hair dryer, doggie breath, and so on) that might intrigue the curious pyromaniac. Given the history of poor choices when it comes to household appliances and food items (such as the famous clothes-iron grilled-cheese press), we recommend that you keep this party around flames that are meant for cooking.
Everything is a bit of a misleading title for this s’more because I kept the onion and garlic out of the spice mixture. To me, the cream cheese, sesame seeds, and poppy seeds are enough to evoke an everything bagel flavor—onion and garlic don’t really have a place in dessert. If you want to up the bagel (and savory) ante, use bagel chips instead of the graham cracker squares. Makes 12 
Takes 15 minutes
Nonstick cooking spray
12 whole graham crackers, broken in half to form 24 squares
1 cup cream cheese (from a tub, not a brick)
2 tablespoons sesame seeds
2 tablespoons poppy seeds
12 regular marshmallows
1 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
2 Place 12 graham cracker squares on a serving dish. Spread 1 heaping tablespoon of cream cheese on each square. Sprinkle each square with ½ teaspoon of sesame seeds and ½ teaspoon of poppy seeds.
3 Place the marshmallows on the prepared baking sheet. Broil them until they’re golden brown on top, about 3 minutes. Keep a close eye on them.
4 Place 1 toasted marshmallow on each s’more. Top the s’mores with the remaining graham cracker squares. Serve immediately.
Once called “totally disgusting in every possible way” on the internet, this meaty s’more is incredibly controversial. Everyone who hasn’t eaten one seems to hate the idea with every ounce of their being. I have made s’moresburgers about five different ways in the past five years and, every time, I get comments accusing me of stealing the idea from a four-year-old (or a person with a chemically altered brain) to some slightly more aggressive language wishing for my demise via a fiery mallow accident. However, anyone who has ever eaten these burgers loves them. So before you judge, may I just suggest you try these . . . you might be surprised!
This is not a burger you want to serve with a pink center—it’s best cooked well done. When you’re mixing ground beef with marshmallows and chocolate, even medium-temperature beef is undercooked. Makes 12 Takes 30 minutes
12 ounces ground beef
2 bars (1.55 ounces each) milk chocolate, broken into individual pips
1 tablespoon kosher salt, plus more to taste
Nonstick cooking spray
1 tablespoon extra-virgin olive oil
12 regular marshmallows
12 whole graham crackers, broken in half to form 24 squares
1 Divide the ground beef into 12 equal 1-ounce portions. Place a portion in your palm and flatten it. Place 2 chocolate pips side by side on the flattened patty to form a square in the center of the beef. Wrap the beef around the chocolate and press to seal. Set aside. Repeat with the remaining beef and chocolate.
2 Season the patties aggressively with salt—about ¼ teaspoon per patty, if you want to get technical about it.
3 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
4 Meanwhile, heat the olive oil in a medium nonstick skillet over medium-high heat.
5 Add the patties to the skillet (you may need to work in batches). Cook for about 3 minutes. Flip and cook until the patties are brown on both sides and you can see the chocolate just starting to ooze from the center, about 3 minutes more.
6 Place the marshmallows on the prepared baking sheet. Broil them until they’re golden brown on top, about 3 minutes. Keep a close eye on them.
7 Place 12 graham cracker squares on a serving dish. Top each square with a cooked patty, 1 toasted marshmallow, and another graham cracker square. Serve immediately.
The Various Personalities of
MARSHMALLOW ROASTERS
The Back-Seat Roaster, much like the fire safety scout, will have lots to say about your marshmallow roasting style. Too close, too far, spin it a little as it cooks, get a longer stick—I think they should worry about their own marshmallow.
I have had a handful of avocado desserts, and what I don’t like about most of them is they try to hide the avocado flavor. I put avocado in this s’more because I like the flavor of avocado! Add a pinch of lime and salt and the creamy fruit pairs well with the marshmallow and chocolate. Makes 12 Takes 10 minutes
1 avocado, halved, pitted, peeled, and thinly sliced
Pinch of kosher salt
Juice of 1 lime
Nonstick cooking spray
12 whole graham crackers, broken in half to form 24 squares
3 bars (1.55 ounces each) milk chocolate, broken into individual pips
12 regular marshmallows
1 Place the avocado slices on a plate. Sprinkle with salt and drizzle with the lime juice.
2 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
3 Place 12 graham cracker squares on a serving dish. Top each square with 3 chocolate pips. Top the chocolate with 2 or 3 slices of avocado.
4 Place the marshmallows on the prepared baking sheet. Broil them until they’re golden brown on top, about 3 minutes. Keep a close eye on them.
5 Place 1 toasted marshmallow on each s’more. Top the s’mores with the remaining graham cracker squares. Serve immediately.
Strawberry Balsamic Mint S’mores
Mint is my favorite herb, and it really makes these s’mores. The strawberries soak up the balsamic vinegar and have a nice sweet-sour balance. When you get that hit of fresh mint, though . . . that’s where the magic happens.
Makes 12 Takes 30 minutes
12 fresh strawberries, hulled, each cut into 4 to 6 slices
2 tablespoons balsamic vinegar
Pinch of kosher salt
Nonstick cooking spray
12 regular marshmallows
12 whole graham crackers, broken in half to form 24 squares
36 fresh mint leaves
3 bars (1.55 ounces each) milk chocolate, broken into individual pips
1 Gently stir together the strawberries, balsamic vinegar, and salt in a small bowl. Set aside for at least 15 minutes to macerate.
2 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
3 Place the marshmallows on the prepared baking sheet. Broil them until they’re golden brown on top, about 3 minutes. Keep a close eye on them.
4 Place 12 graham cracker squares on a serving dish. Top each square with 3 mint leaves and 3 chocolate pips.
5 Place 1 toasted marshmallow on each s’more. Spoon 4 to 6 pieces of strawberry over each marshmallow, making sure you get a drizzle of balsamic along with the strawberries. Top the s’mores with the remaining graham cracker squares. Serve immediately.
Prosciutto and Cantaloupe S’mores
Cantaloupe and prosciutto are such a great combo. Two appetizers have inspired this s’more: a melon and prosciutto salad, and breadsticks wrapped in prosciutto. The crunch of the graham cracker, the softness of the melon, and the tear of the prosciutto call to mind both of these dishes as you take a bite. Makes 12 
Takes 10 minutes
Nonstick cooking spray
12 regular marshmallows
12 whole graham crackers, broken in half to form 24 squares
3 bars (1.55 ounces each) milk chocolate, broken into individual pips
6 thin prosciutto slices, torn in half
½ cantaloupe, seeded and cut into thin 1½-inch slices
1 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
2 Place the marshmallows on the prepared baking sheet. Broil them until they’re golden brown on top, about 3 minutes. Keep a close eye on them.
3 Place 12 graham cracker squares on a serving dish. Top each square with 3 chocolate pips, ½ slice of prosciutto, and 2 melon slices.
4 Place 1 toasted marshmallow on each s’more. Top the s’mores with the remaining graham cracker squares. Serve immediately.
Peach, Candied Pecan, and Blue Cheese S’mores
Three s’mores in this book are inspired by salads—of all things—and this is one of them. I wasn’t expecting to love this s’more as much as I did, but wow. The blue cheese goes so well with the crunchy pecans and the sweet, ripe peaches. The fruit should be so ripe that it melts in your mouth—playing the role that chocolate might play in other s’mores. You can store any leftover candied pecans in an airtight container at room temperature for a month or so. Makes 12 Takes 1 hour 30 minutes
1 large egg white
1 pound (about 4 cups) pecan halves
¾ cup sugar
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
Nonstick cooking spray
12 regular marshmallows
12 whole graham crackers, broken in half to form 24 squares
2 very ripe peaches, thinly sliced
¾ cup crumbled blue cheese
1 Preheat the oven to 250°F, with a rack in the middle position. Line a baking sheet with a silicone baking mat and set aside.
2 Using a handheld electric mixer, beat the egg white in a medium bowl until frothy, 1 minute. Add the pecan halves to the egg white and stir to combine. Add the sugar, salt, and crushed red pepper flakes. Mix well to coat the pecans. Pour the pecan mixture onto the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes, until the mixture is crunchy. Remove from the oven and set aside.
3 Using oven mitts, place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a second baking sheet with cooking spray.
4 Place the marshmallows on the prepared baking sheet. Broil until they’re golden brown on top, about 3 minutes. Keep a close eye on them.
5 Place 12 graham cracker squares on a serving dish. If you want crumbles to rival the blue cheese in size, roughly chop the pecans before you add them. Otherwise, top each square with about 5 candied pecans (or the equivalent chopped). Top the pecans with 3 peach slices.
6 Place 1 toasted marshmallow on each s’more, followed by 1 tablespoon of blue cheese. Top the s’mores with the remaining graham cracker squares. Serve immediately.
Plantain Dulce de Leche S’mores
The right plantains are key to these s’mores. They need to be mostly black with a little yellow, otherwise they will taste more like a potato than a sweet, complex banana. The plantains act like nature’s crème brûlée—the sugar caramelizes in the pan and the outside gets nice and crispy while the interior remains soft and creamy. Makes 12 Takes 20 minutes
2 tablespoons unsalted butter
2 yellow/black plantains, each cut on a bias into ½-inch-thick slices, 12 slices total
Nonstick cooking spray
12 whole graham crackers, broken in half to form 24 squares
1 cup dulce de leche
12 regular marshmallows
1 Melt the butter in a skillet over medium heat. Add the plantain slices. Cook, flipping once halfway through the cooking time, to brown both sides, about 8 minutes total. Remove from the heat and set aside.
2 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
3 Place 12 graham cracker squares on the prepared baking sheet. Top each square with 1 heaping tablespoon of dulce de leche and 1 plantain slice. Squish each marshmallow a bit with your hands and place 1 marshmallow on each plantain slice. Broil until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.
4 Transfer the s’mores to a serving dish and top with the remaining graham cracker squares. Serve immediately.
I first tried putting these fig and Brie s’mores on a more savory cracker, but I soon discovered that having the actual graham cracker made them feel more like s’mores, and, not only that, the sweetness of the fig jam really pairs well with the graham. These are best served as part of a charcuterie board or an antipasti platter. Makes 12 Takes 15 minutes
Nonstick cooking spray
2 wedges (6 ounces each) Brie, rind left on, each cut into 6 cubes (12 total)
12 whole graham crackers, broken in half to form 24 squares
¾ cup fig jam
1 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
2 Arrange the Brie cubes on the prepared baking sheet. Broil the cheese until browned, about 5 minutes. Flip and broil until the cheese is browned on both sides, about 5 minutes more. Keep a close eye on the cheese.
3 Place 12 graham cracker squares on a serving dish. Top each square with 1 tablespoon of fig jam, 1 toasted Brie cube, and another graham cracker square. Press down lightly to secure. Serve immediately.
When you serve these little antipasto sandwiches and call them s’mores, no one will question you. They look so much like s’mores! The goat cheese “marshmallow” is just so perfect with the flavorful olive salad and the salty, crispy salami. Makes 12 Takes 20 minutes
Nonstick cooking spray
¾ cup minced green olives
1 tablespoon chopped fresh parsley
½ garlic clove, grated
Juice of 1 lemon
24 salami slices
1 log (8 ounces) goat cheese, cut into 12 rounds
1 Preheat the oven to 350°F, with a rack in the middle position. Spray a baking sheet with cooking spray and set aside.
2 Mix the olives, parsley, garlic, and lemon juice in a small bowl. Gently stir to combine and set aside.
3 Place the salami on the prepared baking sheet. Bake the salami until crispy, about 12 minutes.
4 Transfer 12 pieces of salami to a serving dish. Top each salami with 1 goat cheese round, 1 tablespoon of the olive mixture, and another piece of salami. Serve immediately.
Smors d’Oeuvres
You may have noticed that things have taken a turn here, right as we are about to end this book. Lest the delicious Antipasto S’more on the left take you by surprise, may I suggest referring back to The Rules of S’more (page iii), number four: “No matter how far away you get from the traditional s’more . . . it must visually look like a s’more.” So now that you’ve known almost fifty other ways to s’more, it’s time to let your imagination run wild. The white foods below are suggestions for ingredients that look like (or can be made to resemble) marshmallows. Take your melon baller to the veggies, if necessary. For a bit of s’mores whimsy, make sure to have a friendly polar bear on hand to serve and a decorative jar of cotton balls.
Pair these with the cracker and sauce, pesto, dip, or spread of your choice:
Any small ball of cheese
White mushroom caps stuffed with breadcrumbs or sausage
Roasted cauliflower core
Grilled tofu
Glazed or roasted turnips
Mascarpone
Dollop of sour cream
Caprese salad is such a ubiquitous and popular appetizer, and, because mozzarella looks so much like a marshmallow, it took me about 3 seconds to realize this would be a great twist on a s’more. Like any s’more, though, give the cheese a nice char before placing it on the cracker! Makes 12 Takes 15 minutes
Nonstick cooking spray
¼ cup chopped fresh basil
¼ cup olive oil
12 pearl-size fresh mozzarella balls, or 3 larger balls cut into 1-inch cubes
24 focaccia-style crackers
5 to 10 grape tomatoes, thinly sliced
1 Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.
2 Mix the basil with the olive oil in a small bowl and let it infuse for 10 minutes.
3 Place the mozzarella balls on the prepared baking sheet. Broil the mozzarella until brown and splotchy, about 7 minutes.
4 Place 12 crackers on a serving dish. Top each cracker with at least 1 slice of tomato and 1 toasted mozzarella ball. Drizzle about 2 teaspoons of the basil oil over each s’more. Top the s’mores with the remaining crackers. Serve immediately.
Scallop, Zucchini, and Pesto S’mores
Seven years ago, I saw a scallop on a skewer while I was in my parents’ backyard. I was about to roast some marshmallows with my friends when I looked over and saw my mom lining up a few white, fluffy morsels on a skewer. At first, I thought,well, that’s a clever way to roast several marshmallows at once. When I realized the grilled scallops had fooled me, I became obsessed with coming up with ideas for foods that looked like s’mores but were made with completely different ingredients. Little did I know it would be the first step down a long road that would eventually lead to a whole book of insane s’mores twists. Makes 12 Takes 30 minutes
12 fresh sea scallops
Kosher salt
Freshly ground black pepper
Olive oil, for drizzling
1 small zucchini, sliced into 12 thin rounds
4 naan rounds, about the size of a tortilla
¾ cup prepared pesto
1 Soak two long wooden skewers in warm water for 30 minutes. Thread 6 scallops on each of the skewers. Season with salt and pepper and drizzle with olive oil.
2 Drizzle the zucchini rounds with olive oil and season with salt and pepper.
3 Heat a grill to high or heat a grill pan over high heat.
4 Place the skewered scallops, zucchini rounds, and naan rounds on the grill. Grill the zucchini until it is softened and charred slightly, 1 minute per side. Grill the naan on both sides to blacken and crisp up slightly, about 2 minutes per side. Grill the scallops until they are brown on both sides, about 3 minutes per side. As they are done, transfer the grilled items to a wire rack or cutting board to cool.
5 Cut each naan into 6 square or round crackers, 24 pieces total, and place them on a serving plate.
6 Place 1 zucchini round on 12 of the naan crackers. Top each zucchini round with 1 scallop, followed by 1 tablespoon of the pesto. Top the s’mores with the remaining naan crackers. Serve immediately.
The Various Personalities of
MARSHMALLOW ROASTERS
Last, but certainly not least in our Roasters Roundup, is the GordmAllow Ramsay. This meticulous roaster will pull out all the techniques to get their marshmallow the perfect shade of golden brown on all edges and soft and creamy in the center—closer to the fire, farther from the fire, with a gentle breath of air to cool things down when they get too hot. And they will always stake out the optimal location to roast, with good convection coming from all directions.
