Best Mozzarella Smores Recipes

SAVORY CHEESE S'MORES FOR HOME OR CAMP FIRE!!

Savory Cheese S'mores for Home or Camp Fire!! image

This is an adopted recipe from Mean Chef. Mean Chefs words are: These little tid-bits are just plain yummy! They are great to fix when you are camping, or at home! Cooks Note: Bocconcini are small balls of fresh mozzarella. If they are unavailable, cut 8 ounces fresh mozzarella into 1-inch cubes.

Provided by sheriboren

Categories Cheese

Time 20m

Yield 4-6 crackers

Number Of Ingredients 4

Ingredients

32 crackers, preferably whole wheat
1/4 cup purchased sun-dried tomato pesto or 1/4 cup olive tapenade
16 fresh basil leaves (optional)
16 bocconcini (see Note)

Steps:

For Camp Fire:.
For each s'more, set out two crackers and spread one with about 1 teaspoon of pesto or olive spread. Top with a basil leaf, if using.
Spear a cheese ball or cube on a long stick or skewer. If using fresh mozzarella, squeeze cheese with a paper towel to remove excess water.
Hold skewered cheese over an open fire or very hot coals. Cook for about 2 minutes, turning skewers to soften and brown cheese evenly on all sides.
Using a dry cracker, a fork or a knife, scrape cheese onto cracker with spread and basil leaf.
Top with second cracker to make a sandwich. Eat immediately.
For Home:.
Preheat oven to 400 degrees.
Use 16 thin slices of baguette in place of crackers. Top each slice with a bit of pesto or tapenade, then a piece of cheese.
Cook in oven 8 to 10 minutes, until bread is crisp and cheese is melted.
If desired, finish under broiler for a golden top. Garnish with shredded basil.

Nutrition Facts : Calories 630.8, Fat 44.1, SaturatedFat 23.3, Cholesterol 134.4, Sodium 1269.8, Carbohydrate 18.4, Fiber 0.4, Sugar 2.2, Protein 39.5

ITALIAN S'MORES

Italian S'mores image

Provided by Giada De Laurentiis

Categories dessert

Time 35m

Yield 24 s'mores

Number Of Ingredients 5

Ingredients

1 baguette, cut into 24 (1/2-inch thick) slices
3 tablespoons butter, melted
3 tablespoons sugar
2 (3-ounce) bars gianduja chocolate or semisweet chocolate with hazelnuts, broken along the indentations into 24 pieces
24 large marshmallows

Steps:

Preheat the oven to 350 degrees F.
Line a large baking sheet with a silicone baking mat, parchment paper, or foil. Arrange the bread slices on the baking sheet. Generously brush the butter over the bread slices. Sprinkle the slices with sugar. Bake until the crostini are crisp and golden, about 15 minutes.
Arrange the chocolate pieces in a single layer atop the crostini. Skewer 1 marshmallow onto each of 6 skewers. Roast the marshmallows directly over a campfire until toasted to desired doneness. Push 1 roasted marshmallow atop the chocolate on each crostini and serve. Repeat to make 24 s'mores total.
Alternative: Chocolate-hazelnut spread (such as Nutella) may be used instead of the chocolate bars. To do so, omit coating the bread slices with sugar before baking them, and spread about 2 teaspoons of the chocolate-hazelnut spread over each crostini before topping it with the roasted marshmallows.

MOZZARELLA "S'MORES"

Mozzarella

Provided by Steven Raichlen

Categories Salad Tomato Roast Mozzarella Basil Summer

Yield Makes 16 pieces; serves 4 to 6 as an appetizer, 2 as a light lunch

Number Of Ingredients 7

Ingredients

16 sun-dried tomato halves*
2 to 3 tablespoons extra-virgin olive oil, if needed
1 ball of fresh mozzarella (8 to10 ounces), cut into 16 pieces (cut the cheese into 4 thick slices, then cut each slice into quarters), or 16 bocconcini (bite-sized mozzarella balls)
16 fresh basil leaves
16 garlic rubbed grilled bread slices or 32 crackers
2 to 6 long barbecue forks or skewers
*NOTE: Sun-dried tomatoes come in two forms: oil-packed and dried. Oil-packed tomatoes just need to be drained before you use them. The dried kind need to be soaked in water and marinated in olive oil. To reconstitute the tomatoes, place them in a heatproof bowl and add boiling water to cover. Let soak for 1 hour. Drain the tomatoes well and blot dry. Toss with the olive oil.

Steps:

1. Place the tomatoes in an attractive serving bowl.
2. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.
3. Set up the grill for direct grilling and preheat to high. In the best of all worlds, you'd use a charcoal grill, raking the embers into a pile at the bottom of the grill and leaving off the grill grate. If using a gas grill, preheat it superhot.
4. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you'll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer - you'll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.