When you have fancy cheese in your fridge, sometimes it’s fun to do something a little special with it. Tomato Basil Cheese Crackers were just the thing my brick of Cabot Tomato Basil Cheddar Cheese needed. This stuff is so good and I have my friends at Cabot to thank for sending it to me. They are so generous in their cheese gifts and I love using their products.
That Tomato Basil Cheddar is just the kind of treat you need in your life when you are dreaming of summer gardens, but still have to wait for the snow to melt off the yard and for the blossoms to pop like popcorn on the apricot trees. It’s a nice little reminder of warmer days, sun ripened tomatoes, and the glorious smell that basil leaves on your hands after picking.
I’m not making homemade crackers every time I get a cracker hankering. I’m prone to buy Ritz or Club crackers once in a while, but it’s kind of a fun task that’s a really easy one to get the kids involved with. We use a little cookie cutter to cut our crackers, but you can also just cut the dough into squares with a pizza wheel. It’s an easy project, and my kids thought it was pretty neat to make their own crackers. Plus, you can’t go wrong with how simple the ingredients list is.
If you try these tomato basil cheese crackers, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!Print
Tomato Basil Cheese Crackers
- Yield: Makes about 6 dozen bite-sized crackers
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 1 1/2 cups shredded Cabot Tomato Basil Cheddar Cheese
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon dry basil
- 4 tablespoons extra-virgin olive oil
- 1 cup water
- Preheat the oven to 425 degrees and lightly sprinkle a baking sheet with a little flour.
- In a medium bowl mix together the flours, shredded cheese, sugar, salt, and basil. Use two knives or a pastry blender to cut the cheese into the flour mixture until the pieces are no larger than a pea.
- Make a well in center of the dry ingredients and add the oil and water. Stir well until a stiff dough comes together. It’s ok if it’s a little dry but the it should still form a dough. If it’s too dry try adding 1 tablespoon of water at a time until the dough comes together.
- Dived the dough into 2 pieces. Roll one piece at a time on a lightly floured surface. Roll it out to 1/4 to 1/8 inch thick. Use a pizza wheel to cut the dough into squares of you can use a little cookie cutter to cut it out into shapes. Place the crackers on the prepared sheet and repeat with the rest of the dough.
- Lightly brush the top of the crackers with water and sprinkle with just a bit of kosher salt.
- Bake for 10-14 minutes until the edges start to brown slightly and the crackers are crisp. They will get crispier as they cool too. Some of your crackers might be done faster than others (depending on their thickness), so don’t be afraid to take off the crackers as needed and to continue baking the rest until they are done.
- Cool completely and enjoy with more of that delicious Tomato Basil Cheddar in between.
The cheese flavor on these tomato basil cheese crackers was lighter than I wanted. When I want cheese crackers, I want cheese crackers. Thomas on the other hand, who doesn’t love store-bought cheese crackers, loved these because “they aren’t like eating a crunchy salty piece of cheese”. This recipe is very forgiving though. As long as you can roll out the stiff dough, it will turn into crackers. I highly recommend playing with it to suit your taste. Next time I’m going to add some cracked pepper, more olive oil, and bit of hot sauce. And if you don’t have this kind of cheese, try something else, the sharper the better!
This would be a great Spring Break activity one afternoon if you are staying around home. I’d love to hear if you try them! Have a great day.