**Manchego Crackers: A Delightful Fusion of Spanish Cheese and Savory Crackers**
In the realm of savory snacks, Manchego crackers stand out as a delightful fusion of Spanish heritage and culinary innovation. These crispy and flavorful crackers are crafted using a unique blend of Manchego cheese, renowned for its rich and nutty flavor, and an array of herbs and spices that impart a tantalizing aroma and taste.
Our collection of Manchego cracker recipes offers a diverse range of options to suit every palate, from classic and simple to bold and adventurous. Whether you prefer a hint of rosemary and garlic, the tangy zest of lemon, or the warmth of chili flakes, our recipes provide step-by-step instructions and helpful tips to ensure perfect results every time.
Indulge in the timeless combination of Manchego cheese and crispy crackers, or explore exciting variations such as gluten-free, vegan, and keto-friendly options. With its versatility and crowd-pleasing appeal, Manchego crackers are perfect for entertaining guests, packing in lunch boxes, or enjoying as a satisfying snack on their own.
**Dive into the culinary journey and discover the delectable world of Manchego crackers. From traditional to modern, simple to sophisticated, our recipes will guide you in creating this irresistible treat that will leave you craving more.**
GIANT CHEESE-STUFFED CRACKER
Forget the cheese plate: cut this giant cheese-and-cracker sandwich into wedges for a crumbly, creamy and tangy appetizer that you can nibble on its own or use as a spread for fresh vegetables.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Add the flour, sugar, baking powder, baking soda and 1/2 teaspoon salt to the bowl of a food processor and pulse until combined. Add 8 tablespoons of butter and oil and pulse until fine crumbs form. Add 1/2 cup cold water and pulse until the dough comes together.
- Dust a piece of parchment with flour. Turn the dough out onto the parchment and roll into an 1/8-inch-thick round. Use the top of a 9-inch fluted tart pan to stamp out a circle. Transfer the parchment and circle to a baking sheet. Dust another piece of parchment with flour, gather the dough scraps, roll and stamp out as before. Transfer the parchment and dough to another baking sheet.
- Melt the remaining 2 tablespoons butter in a small microwave-safe dish and microwave in 30 second intervals. Brush each piece of dough with butter. Use the flat end of a 12-inch skewer to poke holes all over each round. Sprinkle each with salt. Bake for 10 minutes and then brush the dough with egg white. Continue to bake until the crackers are crisp and the edges begin to turn golden brown, 5 to 10 minutes more. Let cool completely on the baking sheet, about 20 minutes.
- Meanwhile, add the Cheddar, cream cheese, Parmesan, paprika and cayenne to a medium saucepan. Cook over medium-low heat, stirring frequently, until the cheese is melted, smooth and orange, 5 to 7 minutes. Transfer the sauce to a bowl and let cool at room temperature, about 20 minutes.
- Place one cracker onto a serving platter. Spread the cheese sauce over top of the cracker (the cheese should be about 3/4-inch-thick). Top with the second cracker and smooth the edges of the cheese with your finger or an offset spatula. Refrigerate until chilled, about 1 hour. Slice and serve cold with carrot sticks and celery.
MANCHEGO CRACKERS
It's surprisingly easy to make your own crackers, with the help of Manchego cheese and crisp rice cereal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large bowl, beat butter, cheese, salt, and cayenne with an electric mixer until combined. Gradually stir in flour until just incorporated. Add rice cereal; mix to combine.
- Form rounded tablespoons of dough into disks, 1 1/2 inches across. Arrange on baking sheets, about 2 inches apart.
- Bake until golden brown around the edges, 15 to 20 minutes. Transfer to a wire rack to cool completely. Serve.
MANCHEGO CRACKERS
Now is the time to start thinking about different things for the coming holidays. I hope these cheesy crackers will become one of your favorites; serve with dips or one their own.
Provided by Manami
Categories Breads
Time 1h
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF.
- In a large bowl, beat butter, cheese, salt and cayenne with an electric mixer until combined.
- Gradually stir in flour until just incorporated. Add rice cereal, mix to combine.
- Form rounded tablespoons of dough into discs, 1-1/2" across. Arrange on baking sheets, about 2" apart.
- Bake until golden brown around the edges, 15 to 20 minutes.
- Transfer to a wire rack to cool completely. Serve or store in airtight container for up to 5 days.
Nutrition Facts : Calories 57.2, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 58, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 0.7
MANCHEGO BISCUITS
Categories Bread Cheese Side Bake Christmas Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 dozen small crackers
Number Of Ingredients 7
Steps:
- Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Preheat oven to 400°F.
- Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin. Working quickly, cut out rounds with floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
- Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet. Prick each round 2 or 3 times with a fork.
- Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.
MANCHEGO CHEESE CRACKERS WITH MARCONA ALMONDS
These are "you just can't stop eating them" crackers. WIth a bowl of Tangerine-Marinated Olives (see related recipe) and a glass of icy bone-dry sherry, they make a perfect aperitivo for company, hard as it is to resist the urge to hoard every single one for yourself. Adapted from the cookbook, "The New Spanish Table". Prep time includes chilling time.
Provided by TxGriffLover
Categories Cheese
Time 1h45m
Yield 40 crackers
Number Of Ingredients 6
Steps:
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter with the cheese until well combined. Scrape down the side of the bowl and add he flour and salt. Mix on low speed until the dough just comes together.
- Turn the dough out onto a piece of plastic wrap and form it into a log 1 1/2 inches in diameter. Wrap the dough in the plastic and refrigerate it until firm, at least 1 hour, up to 4 days. (The dough can also be frozen for up to 1 month).
- Place an oven rack in the center of the oven and preheat to 350º. Line two baking sheets with parchment paper or nonstick liners.
- Slice the dough into 1/4-inch coins and place them on the prepared baking sheets, leaving 1 inch between each. Place the egg and a large pinch of salt in a bowl and beat to mix. Brush the crackers with this egg wash, then press an almond on top of each cracker. Bake on the center rack until the crackers are golden and firm, about 15 minutes. Transfer the crackers to a wire rack to cool. Packed in an airtight container, the crackers will keep for several days.
Nutrition Facts : Calories 26.2, Fat 1.3, SaturatedFat 0.8, Cholesterol 8.3, Sodium 31.1, Carbohydrate 3, Fiber 0.1, Protein 0.6
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your crackers will taste. Look for a good quality Manchego cheese, and make sure your butter is unsalted so that you can control the amount of salt in the recipe.
- Don't overwork the dough: Overworking the dough will make the crackers tough. Mix the ingredients together just until they come together, then stop.
- Chill the dough before baking: Chilling the dough will help the crackers to hold their shape and prevent them from spreading too much in the oven.
- Bake the crackers until they are golden brown: Keep an eye on the crackers while they are baking, and remove them from the oven as soon as they are golden brown. If you bake them for too long, they will become dry and crumbly.
- Let the crackers cool completely before serving: The crackers will be easier to handle and will taste better if you let them cool completely before serving.
Conclusion:
Manchego crackers are a delicious and easy-to-make snack that is perfect for any occasion. They are made with just a few simple ingredients, and they can be customized to your own taste. Whether you like them plain, with a sprinkle of salt, or with your favorite toppings, Manchego crackers are sure to be a hit.
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