Marinated Feta with Seeded Crackers
It might seem like an ambitious undertaking to make homemade crackers on Thanksgiving, the busiest cooking day of the year, but these easy crackers are made from a basic pie dough, so if you make (or purchase) an extra batch when preparing your pies, these easy crackers will come together in a snap. They’re the perfect snack to serve guests with a cocktail or glass of Champagne while you’re getting ready for the main event.
Ingredients:
For the marinated feta:
- 12 oz. (375 g) block of feta cheese, drained
- 2 fresh rosemary sprigs
- 3 thin lemon slices
- 1 Tbs. fresh lemon juice
- 2 small dried chiles
- 1 bay leaf
- 1 1/2 cups (12 fl. oz./375 ml) extra-virgin olive oil, or as needed
- Freshly ground pepper
For the seeded crackers:
- 1 batch Basic Pie Dough
- 1 egg
- 1 Tbs. black sesame seeds
- 1 Tbs. flaky sea salt
- Sweet smoked paprika for sprinkling
Directions:
To make the marinated feta, cut the feta into 2-inch (5-cm) cubes and place in a large glass jar with a lid. Add the rosemary sprigs, lemon slices, lemon juice, chiles and bay leaf to the jar. Pour the olive oil into the jar until it just covers the feta. Add a few grinds of pepper. Cover the jar and refrigerate at least 12 hours and up to 2 weeks.
Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.
To make the crackers, roll out the dough into a square about 13 inches by 13 inches (33 by 33 cm) and 1/8 inch (3 mm) thick. Trim the edges, then cut the square in half. Cut each half crosswise into strips, each about 6 1/2 inches (16.5 cm) long and 3/4 inch (2 cm) wide. Transfer the strips to the prepared baking sheet in a single layer. Refrigerate for 15 minutes.
In a small bowl, whisk together the egg and 1 Tbs. water. Using a pastry brush, lightly brush each pastry strip with the egg wash. Sprinkle each pastry strip with the sesame seeds, salt and a pinch of paprika. Bake until the crackers are crisp and golden brown on the bottom, 16 to 18 minutes. Transfer the baking sheet to a wire rack and let the crackers cool completely. (The crackers can be stored in an airtight container for up to 2 days.)
To serve, remove the feta cubes from the olive oil and place in a small serving bowl. Serve with the crackers alongside. Serves 6.
Williams Sonoma Test Kitchen
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