The S'more Goes Next Level

Joy Wilson and Jon Melendez
What makes a s’more a s’more, exactly? Is it the marshmallows and the chocolate? Is it the graham cracker? Is it the inherent toasty, gooey, crunchycombination? In my second cookbook, Homemade Decadence, I’ve stretched the bounds of the traditional marshmallow s’more to make a peach, Brie, and dark chocolate s’mores. Since we’re well into the holiday season I wanted to switch up the flavors of this super easy and decadent treat.
These winter s’mores are savory, salty, and melty. Proscuitto and wedges of Brie cheese are layered on top of a graham cracker and placed under the broiler to toast and melt. Once the cheese is melty, the cheese is topped with a thin slice of crisp pear and a second graham cracker. These bites are so easy, so gooey, and supremely satisfying. I especially like them with a glass of champagne… and then another glass of champagne. Cheers!
Photo: Courtesy of Joy Wilson.
Pear Prosciutto & Brie Savory S’mores
Makes 8 s’mores
8 graham crackers, halved
8 slices prosciutto
1 round of Brie cheese, cut into 8 wedges
Coarse sea salt, cracked black pepper, and smoky paprika to top
1 ripe but firm Bartlett pear
Place a rack at in the upper third of the oven and preheat the broiler. Arrange 8 graham cracker halves on a baking sheet. Top each with a slice of prosciutto and a wedge of brie cheese. You can remove the rind from the brie if you prefer, but it's not necessary. Sprinkle with salt, pepper, and smoky paprika. Toast under the broiler until slightly melted, about a minute. Keep a close eye on the Brie and prosciutto as it melts.
Remove from the oven and top with pear and remaining graham crackers. Enjoy immediately! Cheers!

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