Gruyere and Rosemary Crackers

Amazing!  I’ll just come right out and say it!  These Gruyere and Rosemary Crackers are amazing!!

On page 294 of Deb Perelman’s excellent cookbook, The Smitten Kitchen,  (she also writes a fantastic blog by the same name) you will find this great recipe for one of the best nibbles I can think of to go with a glass of your favorite wine. 

      

Here is the recipe that includes a few of my modifications.

Rosemary Gruyere and Sea Salt Crisps

1 1/2 cups coarsely grated Gruyere cheese

4 Tbsp. (1/2 stick butter)

3/4 cup all purpose flour (I used un-bleached Gold Medal flour.)

1 tsp. finely minced fresh rosemary

1/4 tsp. fine sea salt, more for sprinkling

Preheat oven to 350 degrees.  Combine all ingredients in a food processor, pulsing until the mixture resembles coarse, and shaggy crumbs.

Remove the mixture to a

large piece of plastic wrap, gather it into a ball, and flatten it into a loose, thick square.   Wrap with plastic, and chill for 15 to 20 minutes, or until slightly firmed up.

My dough was very dry and would not come together so I added a few tablespoons of very cold water and  added it to the feed tube while I pulsing the food processor.  The dough came together better.  Be prepared. This is a very dry and shaggy dough!

On a floured surface, roll out your dough to about 1/8th inch thickness.  Cut the dough on the diagonal into a grid.  I used a fluted pasty wheel and made 1 inch   diamonds. 

Poke a hole into the center of each cracker and dab lightly with water and sprinkle with a pinch of sea salt.  (I did not do this step.  I think the crackers are salty enough without the extra salt on top so I didn’t add it although I can see how the salt on top might make they look pretty.) 

Also, I placed my cut out crackers on a piece of parchment paper to bake. 

Bake for 10 to 12 minutes or until the ends are lightly browned.  Let cool on the baking sheet. 

    

Here is a shot of my shaggy dough all pressed together into a disc.  I found that placing my dough in the refrigerator for 20 minutes or so made my dough more crumbly even though the original recipe recommended doing so.  Next time I will probably just roll it out right away and bake.    But if you find your dough is too soft or sticky, I would go ahead and put it in the refrigerator for 20 minutes as recommended in the original recipe.

These would make an excellent addition to your next party or get together. 

They are so flavorful and delicious that you’ll find yourself taking your time as you nibble away at these crackers and savor every bite. Enjoy! 

And Happy Easter weekend to you and your family!  Anybody else out there watching the March Madness basketball games like we are in our house?  I am in 6th place right now in our basketball pool.  Would love to see either Michigan or Michigan State win it all!  Who did you pick?