Tapenade Goat-Cheese Crackers
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
44
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
In a food processor or in a large bowl with a pastry blender pulse or blend flour and salt
2
Cut butter into small pieces
3
Add butter to flour mixture and pulse or blend until mixture resembles coarse meal
4
Measure 1/3 cup goat cheese, reserving remainder for serving, and break into small pieces
5
Add cheese to flour mixture and pulse or blend until mixture just begins to form a dough
6
Halve dough and roll out each half between sheets of parchment paper into a 12- by 10-inch rectangle (about 1/8 inch thick)
7
Chill rectangles in parchment on baking sheets until firm, about 30 minutes
8
Preheat oven to 375°F
9
Transfer 1 rectangle of dough on baking sheet to a work surface and remove top sheet of parchment
10
Working quickly and using a ruler as a guide, cut rectangle into 1 1/4-inch squares without separating squares
11
(If dough becomes too soft to work with, freeze or chill on parchment and baking sheet until firm
12
) Bake crackers on parchment and baking sheet in middle of oven until golden, 15 to 20 minutes
13
Cool crackers on parchment on a rack
14
) Cut and bake more crackers with remaining rectangle of dough
15
With a spatula carefully remove crackers from parchment
16
Goat-cheese crackers may be made 5 days ahead and kept in an airtight container at room temperature
17
Spread crackers with reserved goat cheese at room temperature and top with tapenade
18
In a food processor or in a large bowl with a pastry blender pulse or blend flour and salt
19
Cut butter into small pieces
20
Add butter to flour mixture and pulse or blend until mixture resembles coarse meal
21
Measure 1/3 cup goat cheese, reserving remainder for serving, and break into small pieces
22
Add cheese to flour mixture and pulse or blend until mixture just begins to form a dough
23
Halve dough and roll out each half between sheets of parchment paper into a 12- by 10-inch rectangle (about 1/8 inch thick)
24
Chill rectangles in parchment on baking sheets until firm, about 30 minutes
25
Preheat oven to 375°F
26
Transfer 1 rectangle of dough on baking sheet to a work surface and remove top sheet of parchment
27
Working quickly and using a ruler as a guide, cut rectangle into 1 1/4-inch squares without separating squares
28
(If dough becomes too soft to work with, freeze or chill on parchment and baking sheet until firm
29
) Bake crackers on parchment and baking sheet in middle of oven until golden, 15 to 20 minutes
30
Cool crackers on parchment on a rack
31
(Crackers will continue to crisp as they cool
32
) Cut and bake more crackers with remaining rectangle of dough
33
With a spatula carefully remove crackers from parchment
34
Goat-cheese crackers may be made 5 days ahead and kept in an airtight container at room temperature
35
Spread crackers with reserved goat cheese at room temperature and top with tapenade
36
(Crackers will continue to crisp as they cool