Full of classic Spanish flavors, this snack makes a great addition to a tapas spread or can hold it’s own as a sophisticated appetizer.
By Kara and Marni Powers
Thyme and Manchego Crackers with Kalamata Olive and Fig Tapenade
- Total Time: 1 hour 30 mins
Description
Full of classic Spanish flavors, this snack makes a great addition to a tapas spread or can hold it’s own as a sophisticated appetizer.
Ingredients
Scale
Kalamata Olive and Fig Tapenade
- 1 c pitted Kalamata olives
- 7 dried mission figs
- 2 T capers
- 1 roughly chopped garlic clove
- 1 t fresh thyme
- 1 T chopped fresh mint
- 1 t lemon zest
- 1 anchovy fillet
- 1/4 c extra virgin olive oil plus more to drizzle
- salt and pepper throughout
Thyme and Manchego Crackers
- 8 T unsalted butter at room temperature plus 2 T melted1 c grated Manchego cheese
- 1 1/4 c flour
- 1 t fresh thyme
- 1 T water
- salt and pepper
Instructions
Kalamata Olive and Fig Tapenade
- In a food processor, combine all ingredients until roughly mixed together. Place into a container, drizzle with more extra virgin olive oil, and let meld in the refrigerator for at least an hour.
Thyme and Manchego Crackers
- T unsalted butter at room temperature plus 2 T melted1 c grated Manchego cheese
- /4 c flour
- t fresh thyme
- T water
- salt and pepper
- Place the butter in a food processor and blend until creamy. Add the Manchego, flour, thyme, salt and pepper and combine until the dough becomes small crumbles. Add the water and pulse to combine until a ball is formed.
- Pour the dough onto a floured surface and work into a bowl with floured hands. Roll the dough into a log, about a foot long. Wrap the log in plastic wrap and place in the freezer for at least an hour (ideally overnight).
- When ready to bake the crackers, preheat the oven to 350 degrees Fahrenheit. Cut the log into 1/4-inch thick slices and place on a lined baking sheet. Brush with the melted butter and bake for 25-27 minutes. Makes 22-24.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Appetizer
