May 29, 2006 - Joanne

Goat Cheese Crackers

Recipe: Goat Cheese Crackers
with Ground Bush Tomato

2c Unbleached White Flour (all-purpose)
½ tsp Salt
12-16oz of hard goat cheese chopped into chunks*
1/2tsp Ground Bush Tomato or other spice**
1 stick unsalted butter room temperature

Add butter and cheese to the large bowl of a food processor fitted with a metal blade and pulse. Add half the flour and pulse some more, scraping down the sides as needed. With the motor running add salt, bush tomato and remaining flour until mixture holds together but may still feel dry. Scoop out onto plastic wrap or waxed paper and form into a log or rectangle. Refrigerate overnight or at least 4 hours, preferably 8 hours.

Arrange 2 baking sheets lined with parchment paper or silpat. Preheat oven to 375°F. Unwrap the log and with a sharp knife slice it into ¼” thick slices. Bake in the preheated oven 12 to 16 mins or until they are slightly golden at the edges. Cool on racks and store in a tightly covered container.


* I used Carr Valley’s Cardona & Cypress Grove’s Midnight Moon.
** You can use any spices or herbs for this recipe. Herbs are better pre-dried.


Goat Cheese Crackers



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