s’more than a sweet treat

s’vore: the savoury s’more

The Savoury S’more (S’vore)  breaks all the rules and revamps this summer favourite for those who crave bold, salty, umami-packed flavours. Technically, a S’more is just a sandwich roasted over an open flame. But swap out the marshmallow and chocolate for cheese, jam, and savoury toppings, and you’ve got something rustic, smoky – and totally addictive.

So how do you build a S’vore? It’s all about picking a sturdy vessel, a meltable cheese, and the perfect fillings. Let’s break it down:

THE VESSEL
A gooey S’vore needs a smushable base that can handle melty cheese and toppings without crumbling in your hands.

  • Keep it OG with a Graham cracker – Their mild sweetness pairs surprisingly well with cheeses like Brie and Mozzarella, especially with a dollop of fig jam or a slice of prosciutto.
  • Hard tack crackers – Water crackers, whole-grain varieties, and melba toasts are strong enough to hold their own but neutral enough to let your toppings shine.
  • Thin baguette rounds – For a gourmet touch, lightly toast them over the fire before adding your cheese and toppings. Extra crunch, extra flavour.

THE CHEESE
Cheese is the star of the show – but not all cheese is created campfire-friendly.

  • Semi-hard cheese melts perfectly, holds its shape, and brings a mild to smoked flavour. Try cheddar (non-aged), provolone, Swiss, Gouda, or Havarti.
  • Semi-soft cheese melts faster, so cut thicker slices to avoid overflow. Try Fontina, Emmental, or Gruyere.
  • Soft cheese melts instantly – so be ready to assemble the moment it’s off the fire. Brie, Camembert, fresh mozzarella, or feta all bring major melty vibes.

THE FILLING
This is where it gets fun. Follow your heart – and your taste buds.

  • Sweet stuff – Fig jam, apricot preserves, tomato jam, honey drizzle, onion chutney, balsamic glaze… even a square of dark chocolate (trust us, it works).
  • Pickled stuff – Dill pickles, pickled onions, African peppers – anything tangy and briny brings contrast.
  • Veggie stuff – Roasted red peppers, zucchini, eggplant, cherry tomatoes, sun-dried tomatoes, olives, carrots… go wild.
  • Meat stuff – Prosciutto, salami, bacon, or any cured meat. You can’t go wrong.
  • Other stuff – Olive tapenade, caramelized onions, pesto, capers… the list goes on.

THE METHOD
Timing and technique are everything.

  • Lightly warm your cracker or bread over the flame for a crisp edge and a head start on the melt.
  • Place your cheese on a roasting stick and hold it over the fire until it’s gooey.
  • Assemble quickly: place the cheese on your base, add toppings, and press the other side down.
  • Take a bite and revel in the salty, melty, smoky goodness of the savoury s’more.

Pro Tip: Cut your cheese into ¾-inch slices to match the size of your base for even melting. Try smoked, herbed, or peppered varieties to kick it up a notch.

Whether you’re camping under the stars, grilling in your backyard, or improvising with a broiler indoors, this twist on a campfire classic is guaranteed to impress. It’s savoury, it’s satisfying, and it’s S’more than just a sweet treat.

method
In a medium bowl, whisk together the balsamic vinaigrette – balsamic vinegar, olive oil, minced garlic, dijon and salt and pepper. Add honey here if you wish to add some sweetness.
In a large bowl, add the spinach. Drizzle with desired amout of balsamic vinaigrette and toss together to combine.
Top salad with peach slices, sliced avocado, red onion, crumbled goat cheese and toasted almonds.
Toss very gently again. Serve immediately.
Enjoy!