Rosemary Gruyere and sea salt crisps

I love all cheese… mild, strong, stinky, creamy. I have a particular love for the nutty taste of gruyere, a cheese that is wonderful to cook with. It’s a particularly delightful cheese for fondue.

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 will gone before you even realize that it was perhaps you that eat 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

When we are back to being allowed to truly entertain again in our homes, this is a homemade snack that will definitely impress your friends!

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