Rosemary Gruyere and sea salt crisps

Cheese. It’s my Achilles’ heel, my kryptonite, my dairy delight. I adore cheese in all its forms—mild, strong, stinky, creamy. But there’s a special place in my heart (and my fridge) for gruyere. With its nutty flavor, it’s like the Swiss Army knife of cheeses—versatile and perfect for every occasion, especially fondue. Fondue, after all, is just an excuse to eat an obscene amount of melted cheese, and I’m here for it.

Servings

50+

Ready In:

1 Hour

Inroduction

About this Recipe

 

 

 So, why am I talking about gruyere? Well, if you love Cheez-Its, have I got a fancy treat for you! These little savory crackers combine the nutty, slightly sweet flavors of gruyere with flowery rosemary and sharp sea salt and are so snackable and soooo tasty. Blink and they’ll be gone before you even realize it was perhaps you who ate them all 😊.

Ingredients

  • 6 ounces gruyere cheese, shredded
  • 4 tablespoons unsalted butter, cut into pieces
  • ¼ cup plus 2 tablespoons all-purpose flour
  • ¼ cup plus 2 tablespoons white whole wheat flour
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon fine sea salt, plus more for sprinkling

 2 tablespoons water

Step by Step Instructions

  1. Add the cheese, butter, all-purpose flour, whole wheat flour, rosemary and salt to the bowl of a food processor. Pulse until the mixture resembles even-sized crumbs.
  2. Add in the water and pulse until the dough starts to clump together. If it is too dry, you can add a drop of water at a time.
  3. Place the dough onto a piece of plastic wrap. Form into a ball and then flatten slightly into a thick square. Wrap with the plastic wrap and refrigerate for about 20 minutes.
  4. Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
  5. On a well-floured surface, roll out the dough to about ⅛ inch in thickness. Use a pizza cutter to cut the dough into 1-inch squares/diamonds. Transfer to the prepared baking sheet.
  6. Prick each square once in the center. Dab each square lightly with water and then sprinkle with additional sea salt.
  7. Bake for 12 to 16 minutes, until lightly browned and crispy. Place the baking sheet on a wire rack to cool.

Adapted from a recipe on Smitten Kitchen