Mozzarella Smores Recipes

ITALIAN S'MORES

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.

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

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.

CRISPY SMOKED MOZZARELLA WITH HONEY AND FIGS

Steps:

• In a large pot, heat the vegetable oil over medium heat to 350 degrees F.
• Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.
• Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.
• Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.
• To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

MOZZARELLA "S'MORES"

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.