Summer Must Do: Savory S’mores

Have you heard of savory s’mores?

If regular s’mores are dessert, savory s’mores are dinner.

Imagine if a grilled cheese sandwich, a campfire, and a gourmet charcuterie board had a baby. The divine result would be savory s’mores.

Think melted cheese on a cracker or bread and topped with anything that strikes your fancy – meat, olives,  fancy condiments – and you’ve got yourself savory s’mores.

I saw someone making savory s’mores on social media and all I could think was, “How fast can I get one of these creations in my belly?”

We’ve had savory s’mores a few times now and it’s not even July.

Here’s what I’ve learned to help you set up your first savory s’mores extravaganza:

Cheese recommendations: Brie, fontina, and chipotle gouda have been our favorites, but any cheese that melts will work. I’ve seen folks use Babybel brand mozzarella cheese, for instance.

Half the fun is trying different types of cheese to see how each melts and how it tastes when combined with your selected toppings.

Topping recommendations: Hot honey, caramelized onion jam, bacon, salami, Kalamata olives, cherry jam, fig jam, mustard.

I must insist you try a savory s’mores with hot honey. It will make your creation next level delicious.

Bread or crackers? Either works. Life is short. Why not both?

We prefer a delicious crusty baguette over crackers, so that’s what we’ve been using. You don’t need to toast the baguette, but it’s fun and quick to make your own crostini by slicing it thin, brushing with olive oil and then toasting the bread on a pan over the fire.

Set Up Recommendations: We’ve found that it helps to have space to move around while making savory s’mores. I group the cheeses in one area and the toppings in a separate area.

Keep in mind, folks need a spot to put their roasting stick down after they’ve melted their cheese. This is a make one, eat one, repeat often type of dinner situation.

If you are using individually wrapped cheeses, have a spot for garbage so that the wrappers aren’t blowing around and making a mess to pick up later. Litter ruins the chill vibe.

Knives are handy to help spread the melted cheese on your bread if you’re making an open-faced s’mores and not smushing it between two pieces of bread or two crackers.

Savory s’mores aren’t quite as sticky as regular s’mores, but I still keep paper towels and/or wipes on hand for messy hands. I also use paper plates because the whole point of this type of dinner is to limit your time in the kitchen and maximize your fun.

Is this enough for a meal? For our family, yes.

The first time we did this I had a side salad and brats too, but most of us only cared about the savory s’mores.

The last time we made savory s’mores, I ditched the salad and brats and expanded our topping options to include a variety of meats, but my son did roast a hotdog too. If I’m not making it, I don’t care what they decide to cook over the fire for their dinner. Knock yourself out, kid.

I’ll stick with this type of creation: crostini, melted brie, caramelized onion jam, and Kalamata olives.

*drools just thinking about it*

This is a really fun type of dinner to experience with friends, especially at the end of a long week where you want to hang out, but no one really wants to cook. This keeps it simple and low key.

When dinner is over, you can easily transition to dessert by making traditional s’mores.

By the way, our favorite s’mores is a roasted marshmallow sandwiched between two Keebler Fudge Stripes cookies. The cookies have the perfect amount of chocolate on them that will actually melt when sandwiched with a roasted marshmallow.

I’m already thinking about our next savory s’mores extravaganza.

Are savory s’mores something you’d try at your house or with friends? Have you already been doing this while camping? Let me know! I’ll take new topping suggestions too. You can always comment on this blog post, email me here, or reach out via Instagram or Facebook. I respond to all of your comments.

Happy Summer!

P.S. We just upgraded to this set of telescoping roasting sticks. They have over 17,000 positive reviews. We’ve used wood roasting sticks to make savory s’mores and it worked fine, but it’s a little bit more versatile to use the metal roasting sticks with two smaller tines for holding the cheese.

P.P.S. If you noticed the Pickle Crack condiment and you like dill pickles, you HAVE to try this. It has a tiny bit of heat. I’d describe it as zesty, but mainly it just has really good pickle flavor.

Thanks for hanging out with me today. I appreciate you being here. If you’d like another blog post to read, I’ve got you covered!

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The Best Part of Summer

Repurposed Burlap Sack for a Patriotic Centerpiece

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