Happy SRC Day! I love being part of the Secret Recipe Club and getting to explore a new blog every month. If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.
This month I was assigned to Sawsan’s blog, Chef in Disguise. Sawsan writes this wonderful blog from Jordan–a country halfway around the world from my home in Indiana. It’s crazy how blogs and technology can make what is so geographically far so close. Chef in Disguise has tons of wonderful sounding recipes–like Peppermint Chocolate Almond Butter, Coconut Cake, and Fattoush (a Middle Eastern bread salad). Now that this recipe is posted and the secret is out, I can pin away yummy recipes without Sawsan’s suspicions aroused. 🙂
This month, I wanted to try to make a completely new type of recipe–something I’ve never made before: homemade crackers. For some reason I always thought they were complicated to make, but that’s ridiculously far from the truth. At least, that’s what Sawsan’s blog taught me. She has several homemade cracker recipes but I wanted to go with a classic cheese cracker. Now, these classic cheese crackers are fancied up with sundried tomatoes, herbs, and spices. Fannncy!
In a way, the flavor of these crackers reminded me of pizza–so if you’re not a cheesy tomato person, you might wanna check out the link and see some of Sawsan’s other cracker recipes. I can totally see dipping these in a creamy ranch dip or a spicy marinara sauce for a lovely appetizer. YUM!
And let me tell you–though these are fancy crackers with great flavor, they are incredibly simple to make. You just mix up the dough, roll it into a log, chill for an hour or so, take it out, and bake. Easy as that! Just like slice ‘n bake cookies. Except, slice ‘n bake crackers. 🙂 New business venture, anyone?!? Next time I make them, I’m going to roll it into a thinner, longer log to have smaller crackers. These crackers were thick and a bit chewy, and I’d like to try them thin and crispy. No matter how you slice them, these Herb, Tomato, and Cheese Crackers are amazing! Thanks for a great recipe, Sawsan!
- 6 ounces Monterey Jack cheese, shredded
- 4 ounces unsalted butter, at room temperature
- 2 tablespoons sundried tomatoes [drained, if oil packed, soaked in water if dry]
- 1/2 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon sea salt
- 1 teaspoon dried basil
- 1/4 teaspoon paprika
- 1/8 teaspoon dried parsley
- 1/8 teaspoon dried sage
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes
Combine cheese, butter, and tomatoes. Then, add flour, salt, and herbs/spices. Mixture will be somewhat crumbly. Roll the dough into a log and wrap with saran or foil.
Refrigerate at least 1 hour or up to 3 days. [Can also be frozen for several months.]
When ready to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat.
Thinly slice log and place on prepared baking sheet.
Bake for 10-15 minutes, or until golden brown.
Time: 15 minutes, plus chill time.
Yield: 2-3 servings.
Note: can substitute 1 teaspoon herbs de Provence for all the 1/8 teaspoon herbs/spices above.
Be sure to check out the other SRC posts today here:
Have a wonderful Monday!!