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