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
Prep Time
Cook Time
Total Time
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.
Author: Kara and Marni Powers
Recipe Type: Appetizer
Ingredients
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
- ¼ 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
- 1¼ 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 ¼-inch thick slices and place on a lined baking sheet. Brush with the melted butter and bake for 25-27 minutes. Makes 22-24.
