Thyme and Manchego Crackers with Kalamata Olive and Fig Tapenade
- Total Time: 1 hour 30 mins
- Yield: 22 crackers with tapenade 1x
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
Units
Scale
Kalamata Olive and Fig Tapenade
- 1 c (240 ml) pitted Kalamata olives
- 7 dried mission figs
- 2 tbsp (30 ml) capers
- 1 roughly chopped garlic clove
- 1 tsp fresh thyme
- 1 tbsp (15 ml) chopped fresh mint
- 1 tsp lemon zest
- 1 anchovy fillet
- 1/4 c (60 ml) extra virgin olive oil plus more to drizzle
- salt and pepper throughout
Thyme and Manchego Crackers
- 8 tbsp (115 g) unsalted butter at room temperature plus 2 tbsp melted1 c grated Manchego cheese
- 1 1/4 c (300 ml) flour
- 1 tsp fresh thyme
- 1 tbsp (15 ml) 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 tbsp 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
- Cuisine: Spanish
Nutrition
- Serving Size: 4 crackers with 2 tbsp tapenade
- Calories: 280
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Frequently Asked Questions
Why does the tapenade need to rest in the refrigerator for at least an hour before serving?
The hour of chilling lets the kalamata olives, dried mission figs, capers, anchovy, mint, and lemon zest meld together, softening the briny and sharp edges so the flavors become cohesive rather than competing.
How do you shape and slice the Manchego cracker dough cleanly?
After mixing the butter, grated Manchego, flour, thyme, water, salt, and pepper in the food processor, roll the dough into a log roughly a foot long, wrap it in plastic, and chill in the freezer before slicing — the cold makes the log firm enough to cut into neat rounds without crumbling.
