S’mores Crostini

Recipe adapted from Ari, Well Seasoned Studio.


  • 1 loaf Chabaso Sweet Potato Mezzo Ciabatta cut into ¼” thick slices
  • 4 Tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • Chocolate bars enough to cover bread
  • 1 tsp sea salt
  • Marshmallows, about 1-2 per slice of bread
  • 1 cup graham crackers crushed 


  1. Preheat grill to medium-high heat and coat with grill spray. Drizzle bread on both sides with olive oil, then season with kosher salt. Place directly on grill grates, cover, then cook about 2-3 minutes per side, or until bread is charred and crispy, but not burnt.
  2. Place bread on a large tray. Immediately top with squares of chocolate. Chocolate will begin to melt slowly by itself, or you can throw it back on the TURNED OFF grill for 1-2 minutes to speed it up. When chocolate melts, spread to cover toast, then sprinkle on sea salt.
  3. Toast marshmallows over a fire, or with a gas burner on your stove. Place marshmallows on metal skewers and hold about 1-2 inches above flame and rotate slowly. Alternatively, you can hold the skewers a few inches over a hot grill, then rotate slowly until charred. Cook to your desired doneness.
  4. Sprinkle chocolate with graham cracker crumbs, then place roasted marshmallows on top. Serve immediately
Learn About Our Recipes, Practices And People