I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
What are you in the
Hello there! Did you forget that we do savory things here too? I fully admit that I prefer the sweeter things in life, but I’ve been told that other food groups exist and that, every once in a while, are important. My secret to enjoying things that aren’t brownies? These roasted red pepper crackers.
When I am forced to eat other foods, I’m all about luxurious, hearty, sit-down meals. My husband, however, would happily eat every meal standing up. One of my favorite compromises is when I make a meal out of a bunch of snacks for us—with the charcuterie board being a tried and true go-to. This means that we tend to have at least one fun cheese and log of salami in the refrigerator. And, when we want to make a particularly *extra* cheese board, I pick up some different cheeses, spreads, nuts, olives, and bread or crackers.
Most often, crackers don’t shine on the board. They’re meant to be a slightly salty but otherwise bland counterpart to the stars of the shows: the meats and cheese. But, every once in a while, a cracker comes along that bucks against the norm—and tastes delicious! (I’m looking at you Trader Joe’s Raisin Rosemary Crisps!) So, I wanted to make a homemade cracker that not only complements the flavors of the rest of the board but also shines on its own. Enter these roasted red bell pepper crackers.
These crackers don’t take long to come together and create such an impact! The pureed red bell peppers produce a beautifully orange dough that is studded with fresh bits of rosemary and a blend of spices for extra oomph. Use these as a fun addition to charcuterie, with hummus, or the next time you make chili. Enjoy!
Easy homemade crackers that have a little kick! Enjoy solo or on your next charcuterie board.
2 1/2C all-purpose flour
1/3C rye flour
1t baking powder
1 1/2t kosher salt
2/3C olive oil
2/3C roasted red bell pepper puree ( I blend jarred roasted bell peppers from Mezzetta)
1/2t onion powder
1/2t garlic powder
1/4t cayenne powder
1/4t ground black pepper
1T fresh rosemary, chopped
Preheat the oven to 425F.
Whisk together the flours, baking powder, salt, spices, and rosemary in a large bowl. Make a well in the center and add the oil and puree. Gently pull the dry ingredients into the center to make a homogenous dough.
Knead the dough a few times and divide it into quarters to make rolling out easier.
On a lightly floured surface, roll out one of the quarters super thin and use a 1 3/4″ cutter to cut out your crackers. If they are still looking too thick, roll out the circles a bit more. (It means crackers that aren’t completely circular, but it adds character.)
Once all your crackers are cut out, spread them on baking sheets (I only have two, so it takes me a couple rounds). Use a fork to doc the circles and sprinkle some coarse salt on top.
Bake for about 10 minutes or until the crackers are a delightful golden brown. Turn the sheet halfway through to ensure both sides are evenly crisped. Also, the thinner you make them, the faster they’ll bake, so at about 7 minutes check them. Let them cool completely on a wire rack; this will help them develop that nice snap.