cheesycrackers-29A little over a month ago, I went to a book signing for the Smitten Kitchen book tour. It was held at Manuel’s Tavern in the Highlands, which was pretty fun. I mean, seriously, have you ever been to a book signing in a bar? Pretty cool. And Deb, the author of Smitten Kitchen and the newish Smitten Kitchen cookbook was so much fun. She got up in jeans, sneakers and a black tee-shirt and just spoke with us. Then, the signing part took forever  because she actually took the time to talk to each person who signed a book. I’m sure her handlers were beside themselves, but I was very impressed with the care Deb took with her readers and fans.

So, clearly I have the Smitten Kitchen Cookbook and have started making some of the recipes from it. The cheesy crackers are adapted from Deb’s Rosemary Gruyere Sea Salt Crisps. I changed up the cheese, upped the ante on the rosemary and added some black pepper. Mmmmm. The result is a tender little snackie that is full of cheese with that nice hint of rosemary and black pepper spice to it. Okay, so there’s more than a hint of rosemary. I love rosemary. So go ahead and give these a shot. I look forward to experimenting with different kinds of cheese and spices. I’m also kind of picturing a blue cheese & walnut cracker. It could be great.

* Note – I was getting ready for a party when making these little bites of deliciousness, so I made a double batch. Your food processor may not end up looking as full as the pictures below.

cheesy crackers-2

 

Ingredients:

3/4 C Asiago Cheese, shredded or grated
3/4 C Parmesan Cheese, shredded or grated
3/4 C Flour, plus more for rolling out the dough
4 Tbsp Butter, unsalted
1 Tbsp Fresh Rosemary, minced
1/4 tsp Salt, plus more for sprinkling (if you have some fleur de sel or sel gris for sprinkling, I highly recommend it)
1/4 tsp Pepper, freshly ground

 

 

cheesy crackers-3

 

 

Combine all the ingredients in a food processor and grind until the mixture takes on the texture of damp sand.

 

 

cheesy crackers-14

 

 

 

Turn the mixture out on to a sheet of plastic wrap and press into a flat square and wrap in the plastic. Chill for at least 20 minutes.

 

cheesy crackers-15

 

 

Preheat the oven to 350º F and remove the dough from the fridge. Roll it out on a lightly floured cutting board. I found that the dough cracked a lot when rolled out, so just be patient and patch as need be.

Use a pizza or pastry cutter and cut up the dough. I like diamond-shaped crackers, but the world is your oyster, so to speak. Also, I was cooking at my dad’s house, so I couldn’t put my hands on a wavy pastry cutter, but it would make the ends super pretty…

 

cheesy crackers-17

 

 

After cutting the dough, but before transferring the crackers to a baking sheet, prick each cracker with a fork. Then lightly brush the tops of the crackers with a tiny bit of water and sprinkle salt over them. If you happen to have it on hand, I highly recommend sel gris for this step. If you’re not into fancy pants salts, I would still go for kosher salt over table salt.

 

 

cheesy crackers-20

 

 

Transfer the crackers to one or two baking sheets and cook for about 12 minutes, or until the bottoms of the crackers have browned slightly.

Remove from the oven and let cool. Then try not to eat them all in one sitting. Seriously, it’s a bit like those old Pringles commercials…once you pop you just can’t stop.

cheesy crackers-31

Cheesy Crackers
 
Recipe By:

Ingredients
  • ¾ C Asiago Cheese, shredded or grated
  • ¾ C Parmesan Cheese, shredded or grated
  • ¾ C Flour, plus more for rolling out the dough
  • 4 Tbsp Butter, unsalted
  • 1 Tbsp Fresh Rosemary, minced
  • ¼ tsp Salt, plus more for sprinkling
  • ¼ tsp Pepper, freshly ground

Instructions
  1. Combine all the ingredients in a food processor and grind until the mixture takes on the texture of damp sand.
  2. Turn the mixture out on to a sheet of plastic wrap and press into a flat square and wrap in the plastic. Chill for at least 20 minutes.
  3. Preheat the oven to 350º F and remove the dough from the fridge. Roll it out on a lightly floured cutting board. The dough tends to crack when rolled out, so just be patient and patch as need be.
  4. Use a pizza or pastry cutter and cut up the dough.
  5. After cutting the dough, but before transferring the crackers to a baking sheet, prick each cracker with a fork. Then lightly brush the tops of the crackers with a tiny bit of water and sprinkle salt over them.
  6. Transfer the crackers to one or two baking sheets and cook for about 12 minutes, or until the bottoms of the crackers have browned slightly.
  7. Remove from the oven and let cool.

Notes
Sel Gris is fantastic as a finishing salt to sprinkle over the crackers in lieu of kosher salt