Savoury Smores with Pesto, Brie and Proscuitto

by Leah Halmagyi


  • 16 cheese crackers
  • 2 Tbsp basil pesto
  • 8 thin slices prosciutto
  • 125g Triple Cream Brie, cut into eight pieces
  • 2 Tbsp manuka honey
  • 1 Tbsp apple cider vinegar
  • rocket leaves, to serve


1 Lay half the cheese crackers on a chopping board, then spread with the pesto. Top with the prosciutto and brie, then cook over a moderate heat for 3 minutes, until the cheese softens. Top with the remaining crackers. Mix the honey and vinegar, then serve alongside as a dipping sauce with the rocket leaves.