Grown-up Cheeze-its with Gruyere & Rosemary
Gruyere and Parmesan are perfectly paired with rosemary and sea salt to make a nostalgic yet incredibly sophisticated snack.
Just a few ingredients blended together in the food processor and you have THE most scrumptious nibble for cocktails. This is an easy and whimsical homemade hostess gift. The active prep time is under 20 minutes with a baking time to match. I dare you to eat just one... and to make just one batch!
Equipment: food processor; dry measuring cups; measuring spoons; rubber spatula; skewer or toothpick; pastry brush; parchment paper or silicone baking liner; cookie sheets or sheet pan; offset spatula; cooling rack Ingredients:
1½ cup grated Gruyere ½ cup grated Parmesan 4 tablespoons cold butter, cut into small cubes ¾ cup all-purpose flour 2 teaspoons dried rosemary (or 1 tablespoon fresh rosemary), finely chopped
¼ teaspoon kosher salt 2-4 tablespoons cold water (optional) coarse salt
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking lines. Set aside.
2. In a food processor fitted with the dough blade, combine the cheeses, butter, flour, rosemary, and kosher salt. Pulse until well combined, or until pea-sized pieces of dough form.
3. Add 2-4 tablespoons of cold water and pulse some more until the dough forms.
4. Remove the dough from the food processor and divide in half. Shape each half in a disc and wrap in plastic wrap. Chill in the refrigerator for 1 hour or longer.
5. Remove the dough from the refrigerator and unwrap, placing it on a lightly floured work surface. Using a French Rolling pin, beat the dough lengthwise, then crosswise to soften it for rolling. Roll to ¼-ich and cut into 1-inch squares. Use the scraps to repeat this process until the dough is fully used.
6. Using a toothpick or skewer, make a small hole in the center of each dough square, then place 1 inch apart on the lined sheet pan.
7. Lightly brush each cracker with cold water using a pastry brush, then sprinkle lightly with coarse salt.
8. Bake for 12-15 minutes, or until golden brown. Remove from the oven and let sit 5 minutes before placing the crackers on a cooling rack.
9. Store in an airtight container, once completely cool, for up to one week at room temperature.
Makes approximately four dozen crackers.
“ILOC tip: Finish a dish with coarse sea salt. Kosher salt or fine sea salt are ideal for the dough itself. But you want to top your crackers--and cookies... and steaks!--with corase salt. The mouthfeel is as important as the flavor.”