I love easy recipes for entertaining. I've done the whole fussy hors d'oeuvres thing -- the kind that practically take tweezers and a magnifying glass to perfectly place the garnish atop the tiny, mutiple-step bite. As beautiful as those types of appetizers are, let's be real: Who has the time?!
For that very reason, I love a good cheese board. So much so, in fact, that I wrote a whole post last year about how to create the perfect one for holiday entertaining. I mean, who doesn't love cheese? It's one of the few things you can get away with plopping on a plate as is and still manage to receive compliments about.
It's the easiest option whether you're throwing your own shindig or attending someone else's, and I highly recommend it especially if you're running a little short on time.
But if you really want to impress, you can step it up a notch with the cheese love and make your own cheese crackers.
You heard me! It's really not as hard as it seems.
These Aged Havarti & Dill Crackers are the savory equivalent to Christmas cookies. They sort of come together like pie dough with just a handful of ingredients, and yet, the final result is an irresistible, buttery cracker bursting with flavor.
The Castello Aged Havarti cheese I used for these crackers is delicious on its own, too, so don't be afraid to make it the center of a cheese board and surround it with tasty accoutrements for your holiday festivities. Aged for a year, this cheese gets a rich flavor and unique crystallization {think: amazing little crunchy bits, sort of like a good Parm} that make it a delight to munch on. The buttery taste shines through and is enhanced by fresh dill... you won't be able to stop at one.
Since chances are that you're already busting out the rolling pin for holiday baking, why not give these savory crackers a try? The holidays are never a bad time to be over-the-top cheesy. :)
Disclosure: Compensation for this post was provided by Castello Cheese via Honest Cooking. As always, the opinions here are all my own!
Aged Havarti & Dill Crackers
Makes about 28 two-inch round crackers
4 tablespoons cold butter, diced
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 cup Castello Aged Havarti Cheese, finely grated
1 tablespoon fresh dill, finely hopped {or 1 1/2 teaspoons dried dill}
3-4 tablespoons heavy cream or half & half, cold
1. In the bowl of a food processor or blender, pulse together butter, flour, salt, onion powder and dill.
2. Add cream or half & half and pulse a few more times until the mixture begins to form a ball or looks like clumpy, wet sand.
3. Turn mixture out onto a sheet of plastic wrap and pat into a disk. {I like to roll my dough out at this point by covering the dough with a second sheet of plastic wrap and rolling to desired thickness. I find it easier when the dough is soft.} Wrap well and refrigerate for a few hours or overnight.
4. When ready to bake, preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking mat. Set aside.
5. Remove dough from refrigerator and roll out to about 1/4 inch thickness {or thinner if desired} if you haven't rolled it out already. Using a cookie cutter or a pizza cutter, cut out or slice into desired shapes. Place on prepared baking pan. Prick the tops of each cracker a few times with the tines of a fork.
6. Bake for 10 to 12 minutes or until the tops begin to turn a light golden brown. Remove from oven and let cool before serving.
The Castello Aged Havarti cheese I used for these crackers is delicious on its own, too, so don't be afraid to make it the center of a cheese board and surround it with tasty accoutrements for your holiday festivities. Aged for a year, this cheese gets a rich flavor and unique crystallization {think: amazing little crunchy bits, sort of like a good Parm} that make it a delight to munch on. The buttery taste shines through and is enhanced by fresh dill... you won't be able to stop at one.
Since chances are that you're already busting out the rolling pin for holiday baking, why not give these savory crackers a try? The holidays are never a bad time to be over-the-top cheesy. :)
Disclosure: Compensation for this post was provided by Castello Cheese via Honest Cooking. As always, the opinions here are all my own!
Makes about 28 two-inch round crackers
4 tablespoons cold butter, diced
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 cup Castello Aged Havarti Cheese, finely grated
1 tablespoon fresh dill, finely hopped {or 1 1/2 teaspoons dried dill}
3-4 tablespoons heavy cream or half & half, cold
1. In the bowl of a food processor or blender, pulse together butter, flour, salt, onion powder and dill.
2. Add cream or half & half and pulse a few more times until the mixture begins to form a ball or looks like clumpy, wet sand.
3. Turn mixture out onto a sheet of plastic wrap and pat into a disk. {I like to roll my dough out at this point by covering the dough with a second sheet of plastic wrap and rolling to desired thickness. I find it easier when the dough is soft.} Wrap well and refrigerate for a few hours or overnight.
4. When ready to bake, preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking mat. Set aside.
5. Remove dough from refrigerator and roll out to about 1/4 inch thickness {or thinner if desired} if you haven't rolled it out already. Using a cookie cutter or a pizza cutter, cut out or slice into desired shapes. Place on prepared baking pan. Prick the tops of each cracker a few times with the tines of a fork.
6. Bake for 10 to 12 minutes or until the tops begin to turn a light golden brown. Remove from oven and let cool before serving.
