3 cheese smoked almond rosemary crackers

Have you ever made crackers? It’s easier to grab them from the store right? Unless you’re making these cheesy, moorish, unbelievable good crackers that have but a handful of ingredients, contain no flour and are as easy to make as boiling water. And better than most store-bought crackers. 

Use whatever cheese takes your fancy, the only important thing is the cheese has to be hard: think Parmesan, aged cheddar, Asiago, Pecorino and such. Use one or three like I did. 

This is a combination of aged white cheddar, Parmesan and Asiago. Then I added some fresh rosemary, smoked almonds and cracked black pepper. I know right! How flipping good do they sound? 

The crackers take a whole 5 minutes to prep and 7 minutes to cook. They’re almost completely make ahead apart from a quick bake on the day of serving. They’re pretty darn fabulous with bubbles –  as in Prosecco or Champagne. They’re low in carbs but BIG on flavor and they’re as easy as it gets to make. Can you tell I love them?

These served with tomato basil soup *gasp*, so incredible. Having visitors? Then make a couple of batches of bite-sized crackers to serve with drinks (see above note on bubbles) for a little hors d’oeuvres. Just something to welcome your guests before you get the other food happening. Easy. Simple. Delicious. What more could you want? Don’t answer that! Until next time, toodles xo. 

3 cheese smoked almond rosemary crackers

2017-05-24 01:49:41

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Ingredients

1. 1 cup grated white cheddar cheese
2. 1 cup grated Asiago cheese
3. 1 cup finely grated Parmesan cheese
4. 1/2 cup chopped smoked almonds
5. 2 tablespoons chopped fresh rosemary
6. 2 teaspoons coarsely ground pepper

Instructions

1. Line two baking sheets with parchment paper. Preheat oven to 375°F (190°C) for fan-forced (convection).
2. Combine the three cheeses in a small bowl. Place two tablespoon mounds about 2 inch (5cm) apart on baking sheets. Spread each mound into about a 3 inch (7.5cm) diameter.
3. Sprinkle with almonds, rosemary and pepper. Bake 5 to 7 minutes or until browned and bubbling. Let stand on baking sheets 2 to 3 minutes before removing to a wire rack using an egg flip/pancake flip, to cool completely. Store crackers when completely cooled. They will go crisp as they cool. If they don’t, you may want to return them to the oven for 2 to 3 minutes longer. These are best served on the day of baking. The ingredients can be prepared a day ahead and store in the fridge.

By Lovoni

Lovoni Walker https://lovoniwalker.com/

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