Technically the title implies I am preparing crackers as well as cheese.
Sorry to disappoint, but there were no field trips made to the farm for this entry.
I’ve included the cheese part because it really is required in square form, stacked upon these crisps to complete the perfect bite.
Alone, the toasted almonds give a wonderful nutty flavor accompanied by spears of dried rosemary and ice crystals of salt scattered about. A naturally gluten free and easy, one bowl recipe is the path to take to achieve them.
Tasty, but lacking something.
They lacked a creamy, sharp presence delivered by a white cheddar.
The sharp is a must. Maybe even some gouda or asiago – something with assertive personality.
Combine the two and this is an appetizer to remember. Stacks of savory textures with a round and complex flavor rather than direct and narrow as the crackers provide by themselves.
Can something be great if it needs a partner to shine?
Ask the bread of buttered piece of toast.
Or ask the baked potato piled high with cheese, sour cream and chives.
Ok, but really, please don’t go around interrogating your pantry because that would be just ridiculous. (and slightly awesome for the person who walks in on it)
But yes, I think that is in fact one definition of cooking: combining flavors to make pleasing tastes.
So, make these crackers! But don’t forget to buy the cheese…
A duo for you-o.
Looking for something crispier with a medley of seasonings? Try these irresistible Everything Crackers.
Rosemary Almond Crackers with Cheese
Clean eating and clean plates don’t often go hand in hand but they do now. Whip up this easy batch of salty, savory rosemary crackers and top with a strong bodied cheese. Appetizers weren’t supposed to be this simple and delicious I thought?
Adapted from Elana’s Pantry
- 1 3/4 C blanched almond flour
- 1/4 plus 1/8 tsp fine sea salt
- 2 tsp chopped, dried rosemary
- 2 T olive oil, measured into separate 1 T amounts
- 1 egg
- large sea salt crystals
Preheat the oven to 375F.
In a bowl, mix together the almond flour, fine sea salt and rosemary. Separately, whisk together the olive oil and egg. Mix the wet ingredients into the dry ingredients until a combined dough is formed.
Line a cookie sheet with parchment paper and place the dough in the center of the paper. Top the ball of dough with another sheet of parchment and then with another cookie sheet. Press the top cookie sheet down to flatten the ball of dough to 1/8 in thick.
Remove top cookie sheet and parchment to reveal your flattened dough. Brush dough very lightly with the olive oil and then sprinkle with the large sea salt crystals. Only use as much as you’d like to taste. I like mine salty and was generous with the sprinkling.
Bake crackers in the oven until lightly golden, about 12-15 minutes.
Cool crackers 30 minutes on the sheet before removing. Serve immediately.