I’m hiding my face in my hands and peeking out at you.
Can we still be friends?
Even if I just did… this to a s’more?
I know — is this even a s’more? It’s kind of a s’more. Yes, I’m taking liberties, and maybe I’m not being traditional, but hear me out: the s’more is the ultimate platform for favorites. Sprinkles, chocolate, peanut butter — you can add any of those to a s’more, so it becomes the ultimate of ultimate treats.
Most importantly: pistachio marshmallows. If you love pistachios, these are magical. They work in both sweet and savory contexts, which is precisely what saves this whole post.
Can I stop using exclamation points now?
Earlier this summer I filmed another video with one of my real-life favorites, DeLallo Foods, and this recipe is inspired by their tangy sun-dried peppers. I’ve been talking about these peppers for a long time because Eddie and I keep buying jar after jar — we use them plain, on pizza, in grilled cheese and sandwiches, in salads (they’re gorgeous with arugula, Parmesan, olive oil and sea salt), and with eggs. They’re almost candy in a jar.
My savory open-faced s’more is built with a crisp cracker (I used Tuscan-style crunchy crackers that are a bit fragile, similar to pita chips), melty Havarti, a piece of tangy sun-dried pepper, a slice of pistachio-coated marshmallow for that sweet-and-salty contrast, and a final drizzle of balsamic glaze. It’s an oddball combo, but it works — even skeptics had to admit there was not a crumb left.
And there’s more in the video below:
Savory Open Faced S’mores with Pistachio Marshmallows
Yield:
16
open faces s’mores
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Ingredients
Pistachio marshmallows
- pistachio marshmallows
- 2 packets of gelatin
- 8 tablespoons cold water
- 1 1/2 cups granulated sugar
- 1/3 cup cold water
- 1/2 teaspoon salt
- 2/3 cups roasted pistachios, crushed
- powdered sugar for coating and sprinkling
Open face “s’mores”
- 16 crackers or pita chips
- 8 ounces Havarti cheese, sliced
- 1 jar tangy red peppers, cut into pieces
- balsamic glaze for drizzling
Instructions
Pistachio marshmallows
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Sprinkle powdered sugar in an 8×8 pan and shake to coat. In a small bowl, stir the gelatin into 8 tablespoons cold water and set aside.
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Combine the remaining cold water and granulated sugar in a small saucepan. Heat over medium, stirring until the sugar dissolves and the mixture becomes bubbly, about 3–4 minutes. Stir in the gelatin mixture, bring briefly to a boil, then remove from heat. Transfer to a mixer bowl, let cool slightly, add the salt, and beat on medium-high for 10–15 minutes until glossy and thick.
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Fold in one-third cup of the pistachio crumbs. Spread the marshmallow mixture into the prepared pan, sprinkle remaining pistachio crumbs on top and dust with powdered sugar if desired. Let set for about 4 hours or overnight (cover lightly with plastic wrap if overnight).
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When ready to serve, lift the marshmallow slab from the pan using spatulas, cut into smaller squares and slice each square in half lengthwise so the marshmallow portion remains balanced with the savory elements.
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Preheat the oven broiler to high. Arrange crackers on a baking sheet, top each with a slice of Havarti and a piece of pepper. Broil just until the cheese begins to melt. If you prefer, add marshmallows at this stage, but melting in two steps prevents the marshmallow from overpowering the cheese.
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After the cheese melts, add the marshmallow halves and briefly broil until the marshmallows soften and lightly brown. You can also toast them with a kitchen torch or over a grill or fire.
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Finish with a drizzle of balsamic glaze and serve immediately.
Did you make this recipe?
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I mean — that bite.