PIZZA NIGHT S'MORES

A crispy, melty little bite with rosemary olive oil crackers, brie, prosciutto, and chili crunch. Pizza night meets campfire snack, but make it spicy and very snackable.

Ingredients
Rosemary olive oil crackers
Brie bites or small pieces of brie
Prosciutto
Original Sobelini Pizza Crunch

Optional: tomato jam, pepper jelly, or fig jam

Method
Layer one cracker with brie, a small fold of prosciutto, and a spoonful of chili crunch. Add a tiny swipe of tomato jam if you want it to lean more pizza-sauce-ish. Warm until the brie softens: Oven: Bake at 375°F for 4 to 6 minutes. Torch: Torch the brie and prosciutto until soft and lightly blistered. Campfire: Place near gentle heat or use a cast iron pan until the brie melts. Top with another cracker, press gently, and finish with a little extra chili crunch. Best eaten warm, before the brie gets any ideas. (I like torch or campfire method as it adds a lovely char flavor)

Why It Works:
It tasted salty, creamy, herby, a little smoky, and just spicy enough. The chili crunch really makes it fun with that glossy heat and crispy bite.

Recipe and photos credit to our good friend Maria Deepthi @maria.klichik