The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
When Summer arrives, all we want to do is savor the long hot days. Some of my favorite Summer moments are family picnics at the park, digging my toes in a sandy beach, riding bikes to my favorite ice cream shop and gathering around a fire roasting marshmallows. S’mores are one of my all time favorite summer treats and now you can enjoy even more of summer with my Savory S’mores.
There’s something so special about the”ooey gooiness” of fire-toasted marshmallow, but if you don’t have a fire pit, don’t worry! You can make marshmallows that are just as toasty in the oven. Simply preheat the oven to 375˚F and assemble the cracker, chocolate, fruit and marshmallow. Place the baking sheet in the oven and let the marshmallows warm and puff up for about 2 minutes before turning the broiler on high to toast the top of the marshmallow for a couple of seconds. The method may not be the same as roasting over the fire, but the taste is equally delicious.
The unique taste of these savory bites comes from Heinen’s Organic Fruit Crisp Crackers. They are small, crunchy crackers packed with mini bites of fruit and herbs, which makes them perfect for snacking. I used the Fig and Raisin crackers for my s’mores. The flavor of the fig played nicely with Heinen’s Fig Balsamic Glaze drizzled over top of each bite. I love the how all the flavors play together in this recipe and it gets even better when you finish it with a slice of salty Columbus prosciutto.
This recipe is one you will love all summer and long after as it’s a unique appetizer for summer gatherings.
- 12 Heinen’s Organic Fig and Raisin Fruit Crackers
- 12 Kraft marshmallow squares
- 2 bars of Hershey’s chocolate, broken into pieces
- 4 slices of Columbus prosciutto
- ¼ cup Driscoll’s strawberries, sliced
- ¼ cup Driscoll’s blueberries
- Heinen’s Fig Balsamic Glaze, for drizzling
- Preheat the oven to 375˚F. Place crackers on a baking sheet. Top each cracker with a couple pieces of chocolate, strawberry slices or blueberries and marshmallow. Leave the top cracker off while you bake.
- Bake for 2-3 minutes until the marshmallows start to puff up and the chocolate begins to melt.
- Turn the broiler on high and toast the top of the marshmallows until golden brown.
- Remove from the oven and press the top crackers onto the toasted marshmallows while they’re still hot.
- Let the s’mores sit until they are cool to the touch but still warm, then take a slice of the prosciutto and cut it into thinner strips.
- Wrap one thin strip around each s’more and drizzle with the fig balsamic glaze.