Savoury Bocconcini S'mores


These are deliciously messy, just like traditional S'mores but loaded with salty, tangy flavour. The key to this appetizer is to have everything ready so that once toasted, it can be assembled and served while the cheese is still warm.

    Rating: 3.5 Stars

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    3 tbsp45 mLRed Peppers, chopped
    2 tbsp30 mLGreen Olives
    1 tbsp15 mLSALERNO - Grated Parmesan Cheese
    1 1 Garlic Cloves
    10 10 Pumpernickel Or Italian Bread, thinly sliced
    10 10 SALERNO - Bocconcini, drained and patted dry
    3 tbsp45 mLButter, divided
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    1. Combine red pepper, olive, parsley, Parmesan, garlic and lemon zest in a food processor or mini chop; process until paste-like. Reserve. Makes 1/3 cup (75 mL).
    2. Preheat grill to medium and grease well. Trim each slice of bread into two squares (about 2-inches/5 cm in diameter). Divide 2 tbsp (30 mL) Spreadables butter between pumpernickel squares, spreading on one side. Grill pumpernickel slices, buttered-side-down, for 1 to 2 minutes. Place half the slices, grilled-side-up, on a serving tray. Spread a small spoonful of the red pepper mixture onto each toast.
    3. Increase grill temperature to High. Melt remaining butter and toss with bocconcini; arrange on soaked skewers. Grill for 2 to 4 minutes, turning frequently, until cheese is grill marked and oozy (but not falling off the skewer).
    4. Place one piece of cheese on each toast. Cap with remaining pieces of grilled pumpernickel. Serve immediately.


    • Replace homemade pepper-olive mixture with another prepared condiment such as tapenade, caramelized onions, or pepper jelly.
    • For an extra pop of colour, line the bread with a few leaves of baby spinach, arugula or kale.
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