Asiago and Olive Crackers

Prep Time 15-20 minutes.
Meal Prep Friendly Sure, but more importantly snack-friendly
Yields 10-20 crackers depending on how you cut them.
Meal Time Snack, Lunch Side
Best Served As A snack addition, added to a charcuterie board, a side to a packed lunch.

You know what goes great together? Cheese and olives. More specifically, Asiago cheese and Castelvetrano green olives.

Admittedly, when I came up with this idea I also wanted to include sun-dried tomatoes. But when you put off grocery shopping for as long as I had, you get a little distracted by your longer, more important, list of items.

Truly the only tricks to this recipe come in a few parts:

  • Make sure they are very think so that they crisp up properly
  • Watch them in the oven and let them bake longer if they aren’t crisping like you expected
  • Store them in as airtight of a container as you can manage once they’ve cooled so they stay crisp and don’t mold

Mine weren’t as thin as I needed them to be, so I’m cautioning you now and creating a version of the recipe that will likely play in your favor more.

Ingredients Recipe
  • 1 cup whole wheat flour
  • 3/4 cups all-all purpose flour
  • 1/2 jar of pitted Castelvetrano green olives
  • 1 cup grated Asiago cheese
  • 1/2 cup water
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup of extra virgin olive oil
  • 2 tbsp oregano
  • 1 tbsp rosemary

Pro tip: Add in finely chopped, sun-dried tomatoes if you have them!

  1. Preheat oven for 350-degrees (F).
  2. Grate wedge of Asiago cheese.
  3. Mix dry ingredients into a bowl (flours, Asiago cheese, Parmesan cheese, seasonings) and stir until mixture is evenly distributed.
  4. Take olives and lay them out between two paper towels until they are relatively dry.
  5. Finely chop the olives and add to the mixture.
  6. Carefully add oil and water until dough begins to come together.
    • It should be a little sticky, but should be able to hold its form.
  7. On parchment paper, spread a little all-purpose flour onto the surface and pour out dough and knead it until it begins to take its doughy shape.
  8. Roll out the dough until it is very thin and even.
  9. Lay on a non-greased pan/cookie sheet, making sure it remains even and thin.
  10. With a knife, lightly impress your cracker squares – or otherwise shapes – without cutting through the dough.
  11. With a fork, poke holes into the dough, so the dough won’t puff up and will maintain it’s cracker consistently. Sprinkle with salt.
  12. Bake in the pre-heated oven until crisp and light brown. (About 15-20 minutes.)
    • Baking time may differ depending on how thin your crackers are. Keep an eye on the dough.

In all honesty I made my too thick, but they still came out delicious! Next batch will be much thinner and uniform.

Let me know if you’ve tried this out!

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