|Meal Prep Friendly
||Sure, but more importantly snack-friendly
||10-20 crackers depending on how you cut them.
||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.
- 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!
- Preheat oven for 350-degrees (F).
- Grate wedge of Asiago cheese.
- Mix dry ingredients into a bowl (flours, Asiago cheese, Parmesan cheese, seasonings) and stir until mixture is evenly distributed.
- Take olives and lay them out between two paper towels until they are relatively dry.
- Finely chop the olives and add to the mixture.
- 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.
- 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.
- Roll out the dough until it is very thin and even.
- Lay on a non-greased pan/cookie sheet, making sure it remains even and thin.
- With a knife, lightly impress your cracker squares – or otherwise shapes – without cutting through the dough.
- 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.
- 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!