
There’s nothing like a cheese plate to get everyone in a festive mood, even on the go! Whether you’re camping, road-tripping or spending time at the beach, a cheese plate is always a welcome snack.
Here’s a great recipe for cheesy, homemade crackers that’ll go great with your movable feast – crispy and delicious!
Ingredients
- 8 oz finely shredded cheese – mix of Toma, Asiago and Parmesan
- 1 cup all-purpose flour, plus more for kneading
- ½ cup fine semolina flour (we like Bob’s Red Mill)
- 1 Tbsp cornstarch or 2 tsp arrowroot starch
- ½ – ¾ tsp kosher salt, divided
- ½ tsp garlic granules
- ¼ tsp pepper
- ½ cup cold unsalted butter, ½” pieces
- 4 Tbsp water, divided
- 1 egg, plus water for egg wash
- Sesame seeds for sprinkling
- ½ cup toasted pinenuts, cooled and chopped
Directions
- In a medium sauté pan or iron skillet over low-medium heat, put semolina flour in an even layer and warm until it smells toasty. Swirl/stir as needed for even toasting. Remove from pan and set aside to cool slightly, about 10 minutes.
- Process cheese, flour, semolina, corn or arrowroot starch, salt, garlic granules and pepper in a food processor until combined, about 5 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. With processor running, add 3 Tbsp water through food chute; process until dough forms a ball, 10 to 15 seconds.
- Remove dough from food processor and place on lightly floured surface. Flatten slightly and place pine nuts on top. Fold dough over everything and knead slightly to evenly incorporate without overworking.
- Shape dough into two even 6-inch logs, about 1 3/4 inches in diameter. Wrap logs individually in plastic wrap; chill for 1 hour – 2 days.
- Preheat oven to 350° with oven racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
- In a small bowl, beat egg and add 1 Tbsp water and a pinch of salt. Mix thoroughly to create egg wash.
- Unwrap logs, slice into 1/8-¼ inch rounds. Place dough rounds ½ inch apart on prepared baking sheets. Using a fork, make a few holes in each one. Brush lightly with egg wash and sprinkle with sesame seeds.
- Bake until edges are golden brown, about 13-15 minutes, rotating baking sheets between oven racks and front-to-back halfway through baking time. Cool crackers on baking sheets 5 minutes then transfer to wire rack to cool completely – 15 minutes more.