S’mores Crostini
By Ari Laing
S’mores Crostini
By Ari Laing
- 1 loaf crusty bread, such as baguette, cut into ¼" thick slices
- 4 Tbsp. extra virgin olive oil
- 1 tsp kosher salt
- Chocolate bars, enough to cover bread
- 1 tsp sea salt
- Marshmallows, about 1-2 per slice of bread
- 1 cup graham crackers, crushed
- Grill spray
For crostini: Preheat grill to medium-high heat and coat with grill spray. Drizzle bread on both sides with olive oil, then season with kosher salt. Place directly on grill grates, cover, then cook about 2-3 minutes per side, or until bread is charred and crispy, but not burnt.
Place bread on a large tray. Immediately top with squares of chocolate. Once chocolate begins to melt, sprinkle on sea salt.
For marshmallows: Place marshmallows on skewers and hold a few inches over hot grill, then rotate slowly until charred. Alternatively you can roast the marshmallows with a kitchen torch or over the flame of a gas burner. Cook to your desired doneness.
To assemble: Place warm marshmallows on top of melted chocolate, and then sprinkle with graham cracker crumbs. Serve immediately.
Place bread on a large tray. Immediately top with squares of chocolate. Once chocolate begins to melt, sprinkle on sea salt.
For marshmallows: Place marshmallows on skewers and hold a few inches over hot grill, then rotate slowly until charred. Alternatively you can roast the marshmallows with a kitchen torch or over the flame of a gas burner. Cook to your desired doneness.
To assemble: Place warm marshmallows on top of melted chocolate, and then sprinkle with graham cracker crumbs. Serve immediately.