| goats’ cheese crackers

February 22, 2010

Last Saturday we served these morsels at our dinner as an arrival snack. “Hello. Welcome. Canapé?” They were very well received, almost all were eaten before the entrance to the kitchen and table. There is something excellent about a homemade cracker, it’s just one of those type of things that don’t get made at home very often. It takes things to the next level of yum.

The goats’ cheese they recommend in the recipe is a goats’ cheese gouda, which is a semi-hard goat’s milk cheese. It’s characterised by its surprisingly mild flavour (for a goaty cheese), but the cheese we used was simply the only hard goats’ cheese they had at the deli – and it had a stronger, salty taste. The crackers worked perfectly and were full flavoured using this cheese.

The dough we used last week was in the freezer from December and after thawing it was perfectly malleable, and tasted just as good as the original. Excellent for an impromptu dinner party canapé. We topped each cracker with labne and a confit cherry tomato or fennel, watercress and pear salad. When we made these before Christmas we used a fennel and pomegranate salad. The dry, cheesy, savouriness of the cracker marries well with a bright, fresh salad.

I love the photograph of these crackers, it’s so bright and summery – it makes me feel like we were eating them in Hawaii: if only we had given guests a lei at the front doorstep as well as a cracker.

Goats’ Cheese Crackers with Fennel, Watercress & Pear Salad
Cracker recipe from Flannery Klette-Kolton and Lauren Gerrie, of New York catering company bigLITTLE Get Together.

For the Goats’ Cheese Crackers

1 cup white rice flour
1 tsp sea salt
½ tsp freshly ground black pepper
3 tbsp cold unsalted butter, cut into small pieces
1 packed cup, goat’s milk gouda cheese, grated
½ cup cream
water, as needed

Preheat oven to 150C. Combine the flour, salt, and pepper in the bowl of a food processor and pulse to combine. Add butter and cheese and pulse to combine. With machine running, add the milk, processing until dough comes together. Chill the dough in the fridge for 10 minutes. Roll out the dough until thin, on a floured surface. Using a cookie cutter, cut crackers into desired shape. Transfer to baking paper lined baking sheet. Bake, rotating the sheet once, for 30 to 40 minutes. Transfer to a rack to cool.

When cool top of each cracker with the fennel, watercress and pear salad – or if making a day or two in advance transfer to an airtight container. Makes approximately 40 crackers.

For the Fennel, Watercress & Pear Salad
Adapted from Nigel Slater, Kitchen Diaries

1 bulb of fennel
bouquet of watercress
pear
extra virgin olive oil, as needed
lemon, juiced
sea salt

Pick watercress into dainty sprigs. Slice the fennel as thinly as possible. Slice the pear into thin, cracker sized slices. Toss gently together with enough olive oil to coat and the lemon juice. Season to taste with salt. This is enough salad for one batch of crackers.

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Category: baking, recipes, snack
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goats’ cheese crackers: 10 comments

  1. Christy Says:

    Oh, I adore that server you have in there! The photo is gorgeous!! I get tempted to linger longer than I should everytime I’m in here. In case you do check the statistics and see that someone from melbourne is stalking this blog, it’s probably me….though I’m sure I won’t be the only one.

  2. Nadia Says:

    The photo is beautiful!

  3. chika Says:

    yep both the server and canape look lovely! it sure is nice to get a lei around your neck at someone’s doorsteps, but i don’t know, i’d rather have these little morsels if i had to choose… :)

  4. Temasek Says:

    I love your serving platter … I’m assuming the holes in the raised bit in the middle are for the cocktail sticks? I now have the scent of creamy goats cheese to carry me through the day.

  5. sarah Says:

    Hi Tamesek, I love that little platter, I got it at a garage/yard sale I think, out near the beach. I think holes are for toothpicks/cocktail sticks, and I can imagine the platter having been filled with many cheddar, pickled onion, cabana combos in the 50′s! I love goats cheese, in fact, all cheese! Sarah

  6. sarah Says:

    Chika, me too, these crackers are so salty and delicious, I love watercress and pears are just ripe on our side of the world, with rosy cheeks from the sun.

  7. sarah Says:

    Thanks Christy, it’s lovely having people near, and far, read the blog. Thanks for your kind words, I even sit on our website longer than I should. Just had to look it up for some lemon delicious squares and started to admire Lauren’s work. So good!

  8. Georgia Says:

    I adore the look of these canapes, and am thinking about whipping up a batch this afternoon. I’m just a bit confused – there’s no milk listed in the ingrediants – how much should I use to bring the dough together?

  9. sarah Says:

    Hi Georgia, Sorry to take so long to get back to you, we’ve been away from our computers. I don’t think this one needs milk, the food processor should do all the work! Let us know how you go, especially if you have any problems. Thanks, Sarah

  10. Patty Says:

    What a pretty photo, and lovely savory (gluten-free!) crackers – just bookmarked this. Thank you for sharing :)

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