Tart Cherry and Rosemary Crisps

Tart Cherry and Rosemary Crisps

prep time

minutes
cook time

minute
servings
14-16
crackers

Ingredients









Cooking Instructions

1

In medium bowl, whisk flours and salt. Add water and olive oil: combine and knead dough about 5 minutes, or until it is just a bit tacky. Add a little more water or flour if necessary.


2

Shape dough into large ball; divide into 6 equal sized balls. Lightly coat each with olive oil; place on plate. Cover loosely with plastic wrap or clean dish towel and let rest 30 minutes at room temperature.


3

Meanwhile, Heat oven to 450°F. Flatten 1 dough ball at a time; gently work in about 1 tablespoon chopped cherries and 1/2 tablespoon rosemary. Knead by hand a few times; using rolling pin or pasta machine, roll as thin as possible. If using pasta machine, use level 4 setting. Cut dough into desired shapes. Place dough on floured baking sheet; sprinkle with additional rosemary, gently pressing so it adheres to dough. Repeat with remaining dough balls, baking in small batches as you go, for 5-7 minutes, or until deeply golden and edges start to brown. Cool completely.


4

Pairing notes: These Tart Cherry and Rosemary Crisps are the perfect complement to buttery, sharp Wisconsin gorgonzola with its faint nutty aroma. The sweetness of the dried cherries and fragrance of the rosemary temper the sharpness of the cheese. The best part about these crisps is that they are so simple and easy to make and bake up in l fewer than 10 minutes. Crisps are the perfect accompaniment to any cheese plate, and for such an airy light cracker, they pack an impressive amount of flavor.


Ingredients









Cooking Instructions

1

In medium bowl, whisk flours and salt. Add water and olive oil: combine and knead dough about 5 minutes, or until it is just a bit tacky. Add a little more water or flour if necessary.


2

Shape dough into large ball; divide into 6 equal sized balls. Lightly coat each with olive oil; place on plate. Cover loosely with plastic wrap or clean dish towel and let rest 30 minutes at room temperature.


3

Meanwhile, Heat oven to 450°F. Flatten 1 dough ball at a time; gently work in about 1 tablespoon chopped cherries and 1/2 tablespoon rosemary. Knead by hand a few times; using rolling pin or pasta machine, roll as thin as possible. If using pasta machine, use level 4 setting. Cut dough into desired shapes. Place dough on floured baking sheet; sprinkle with additional rosemary, gently pressing so it adheres to dough. Repeat with remaining dough balls, baking in small batches as you go, for 5-7 minutes, or until deeply golden and edges start to brown. Cool completely.


4

Pairing notes: These Tart Cherry and Rosemary Crisps are the perfect complement to buttery, sharp Wisconsin gorgonzola with its faint nutty aroma. The sweetness of the dried cherries and fragrance of the rosemary temper the sharpness of the cheese. The best part about these crisps is that they are so simple and easy to make and bake up in l fewer than 10 minutes. Crisps are the perfect accompaniment to any cheese plate, and for such an airy light cracker, they pack an impressive amount of flavor.


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