Brie & Prosciutto Shortbread: The Ultimate Savory S’mores Recipe

The Sophisticated Evolution of the S'more

While the traditional campfire s'more is a staple of American childhoods, Ayesha Curry’s Brie & Prosciutto Shortbread—affectionately known as "Savory S’mores"—elevates the concept for a more refined palate. This appetizer strips away the marshmallow and chocolate, replacing them with the rich, creamy textures of French Brie and the salty, umami punch of Italian Prosciutto di Parma. It is a brilliant example of how contrasting flavors—sweet, buttery, and salty—can create a harmonious bite in under ten minutes.

Why This Recipe Works

The foundation of this snack is the shortbread cookie. Traditionally sweet, the high butter content in shortbread acts similarly to a cracker but with a crumbly, luxurious mouthfeel. When topped with Brie and baked, the cheese melts into the nooks of the cookie, while the prosciutto "frizzles" slightly in the oven, adding a crisp texture that mimics the toasted exterior of a marshmallow.

Ingredients

• 1 (5.3-ounce) package shortbread cookies (Walkers brand is highly recommended)
• 4 ounces Brie cheese, cut into 1-inch cubes
• 2 ounces thinly sliced prosciutto di Parma, cut into bite-size pieces

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. Arrange the shortbread cookies in a single layer on a standard baking sheet.
3. Place one cube of Brie cheese in the center of each cookie.
4. Top the cheese with a piece of prosciutto, ruffling it slightly to create height and texture.
5. Bake for 4 to 5 minutes. You are looking for the Brie to be soft and beginning to melt, but not completely running off the cookie.
6. Remove from the oven and allow them to cool for 1-2 minutes before serving.

Serving Suggestions and Pairings

These savory s'mores are the ultimate "Bites & Booze" companion. Because they are rich and buttery, they pair exceptionally well with cocktails that offer a sharp or briny contrast. If you are hosting a sophisticated cocktail hour, try serving these alongside a classic Dirty Martini. The saltiness of the olive brine cuts through the creaminess of the Brie perfectly. Alternatively, the caramel notes of a Whiskey Sour complement the buttery shortbread base beautifully.