(By Rachel Bradley)
Ingredients:
- 2 1/2 cups all-purpose flour, plus more for rolling dough
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground fine black pepper (optional)
- 1 1/2 cups aged, shredded sharp cheddar cheese
- 1 1/2 cups shredded Asiago cheese
- 1 cup Fresh Harvest Garlic Infused Olive Oil (try experimenting with their other infused olive oils too)
(Alternatively, For Cheesy White Truffle Crackers)
- 2 1/2 cups all-purpose flour, plus more for rolling out the dough
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground fine black pepper
- 1 1/2 cups shredded Asiago cheese
- 1 1/2 cups shredded Parmesan cheese
- 3/4 cup Fresh Harvest UP Extra Virgin Olive Oil
- 2 Tablespoons Fresh Harvest White Truffle Oil
Instructions:
Combine the flour, baking powder, salt, and pepper in the bowl of a food processor. Pulse a few times to distribute. Add the cheeses and pulse again to finely chop the cheese into the dry ingredients. Add the oil(s) and continue to pulse until the oil is incorporated thoroughly.
Gather and press the dough in to two flat discs. Wrap each disc and chill for an hour.
Preheat the oven to 425 F.
Line a baking sheet. Roll out one disk at a time to 1/4″ thick. Cut in to squares, rounds – or whatever shape floats your boat. The way you choose to cut the crackers will not affect their taste.
Bake for 9-11 minutes until the edges become golden.
