Cheddar and Asiago Poppyseed Crackers

by Rebekahcooked up on November 21, 2013

Well, it’s been another crazy week! I am loving my new job – I feel like I’ve learned so much and I’ve only been here for five business days. I’ve already been on a quick trip up to Tacoma and Seattle where I ate all of the foods, and then bought the ones I couldn’t fit in my stomach at the time and brought them home to share with Dave (came home with three kinds of chocolate – I think it’s a personal record for 36 hours). My coworkers and I had an excellent dinner at Mamnoon, Seattle Met’s 2013 Restaurant of the Year, and we went to Molly Moon for dessert (my first time there! Loved it. My coworkers insisted that I try the “Scout Mint”).

So I’m back home, and besides my new job, the thing on my mind the most is planning for the holidays! (Again! Surprise!) I’m excited to cook for Thanksgiving, and I’ve also been planning the menu for our holiday party. These cheese crackers were a test run:


I made them, and they were all eaten in about 24 hours. I think that’s a pretty good sign. I know this recipe has been adapted a million ways, but I think this one’s a winner for three reasons: 1) The asiago in my adaptation gives them a stronger flavor, 2) the poppyseeds are fun, but they could also be chia seeds and 3) why would we not want another cheese cracker recipe?

They are definitely going on the party menu.

Here’s what you need:

3 ounces medium cheddar
3 ounces Asiago cheese
4 tablespoons butter
3/4 cup all purpose flour
Heavy pinch of kosher salt
Poppy seeds, coarse salt or any other seed you’d like to put on top

Cheddar & Asiago Crackers | PDXfoodlove

Combine all ingredients in a food processor- a big one, the mini prep just won’t do for this puppy. Just let it go on low or high. First, it will form a powder. Then the fat from the cheese will start making things stick, and the powder will become clumps. And then the clumps will combine to make one big ball. That’s it. You did it. That was easy!

Form the ball into a disc, wrap in plastic wrap and refrigerate for at least one hours. Roll out on top of a sheet of plastic wrap or silpat, cut into your desired shape and the sprinkle with seeds, gently pressing them into the dough. Poke a hole in the middle of each cracker to vent steam. Stick in the freezer for another 10 minutes or so, and the cracker cutouts will lift easily from your silpat/plastic and onto a baking sheet.

Bake at 350 degrees for 12-14 minutes, or until the edges are golden brown. Remove from the oven onto a wire rack, so the air can reach as much of the crackers as possible.

Adapted from Smitten Kitchen.

1 Comment

  1. […] Cheddar Soft Pretzels – Wallflower Girl // Black Tea Mini Crackers – Gourmet Persuasian // Cheddar and Asiago Poppyseed Crackers – PDXfoodlove    ROW 2: Chex Party Mix – raisin&fig // Crispy Parmesan Wasabi Soybeans – Brooklyn Farm […]

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