The Snack Social – Gimme S’more

By Patricia Racine

June 2026

Let me set a scene for you; after a long day cruising the reservoir, soaking up the bright July sun and swimming in secluded coves, you and your friends are gathered around a crackling campfire as the dark descends and fireflies begin their mating dance. This is the magic hour, the time of day when stories get longer, libations go down slower, and the roasting sticks come out. But what if instead of the same old sugar rush ingredients from your childhood, you broke out a charcuterie-like board of savory goodies to melt and stack. By swapping the chocolate with some quality cheese you can transform a sticky snack into a sophisticated interactive fireside appetizer.

Charcuterie Stacks

1. Base: a classic, buttery Ritz cracker

2. Filling: toasted marshmallow, a piece of salty prosciutto and a wedge of creamy brie. Think of the marshmallow as the honey that goes so well with brie

NE Apple Pie

1. Base: thick slices of Granny Smith apples, brushed with lemon to stay crisp

2. Filling: super sharp aged white Cheddar cheese, toasted marshmallow and a sprinkle of cinnamon. Gives Apple pie à la Vermont vibes

Alpine Sweets

1. Base: a thick, buttery shortbread cookie

2. Filling: thin slices of gruyere, toasted marshmallow, and a smear of apricot jam. A sweet and salty masterpiece

Mini Raclette

1. Base: crusty warm baguette slices

2. Filling: a gently roasted Babybel mini wheel, thin cut salami, and a dollop of caramelized onion jam. Classic après ski flavors in a summertime treat

Grecian Ambrosia

1. Base: Plain Pita Chips

2. Filling: fire-roasted Halloumi, tzatziki sauce, and cucumber slices. Fresh and bright flavors with a hint of smoke

Spicy Italian

1. Base: herbed focaccia bread, lightly toasted

2. Filling: mozzarella, sun dried tomatoes, pepperoni, and a drizzle of Italian dressing. Make sure to put the cheese on the focaccia when toasting to get it all melty

Sweet Provence

1. Base: Effie’s Oatcake biscuit

2. Filling: gently roasted brie, pâté, apricot jam, and a dab of Dijon mustard

Ploughman

1. Base: Triscuit or thinly sliced crusty sourdough

2. Filling: Smoked gouda, bacon jam, pickled red onions, and butter

There are a few ways that you can heat up the cheese for your S’mores: put your cracker and cheese in a skillet in the fire until the cheese begins to slump, use a metal skewer to roast a harder cheese over the open flames until a golden crust forms, or just use your scalding hot marshmallow to melt softer cheeses. Do not try to roast extra-aged cheddars; they won’t end up the way you want them to be. Instead, slice the cheese thinly and let the marshmallow heat soften it slightly. Also make sure your crackers are fairly sturdy as the old saltine will not stand up to your toppings well. Effie’s makes a bunch of biscuits that are all very tasty. Personally, I like the Almond and Corn ones the best.

Now, back to that scene I was setting for you: after the first tentative bite of a savory S’more the circle of friends around the campfire begin their own experiments with the new ingredients. No longer are they mindlessly charring sugar rushes; they are pairing, layering, and trying to one-up each other’s creations. And as the fire burns down to red hot embers, the air is filled with the scent of wood smoke and the toasted aroma of a place where dessert and the charcuterie board have blended into a harmonious mélange.

“Cheese is the Glue That Holds Us Together”