Well, here’s something different. I’m still on my “summer tomato kick” (because if you aren’t getting good tomatoes now, when will you get good tomatoes?!?), but these Sun-dried Tomato and Basil Crackers can actually be made year round because you’re using the dried variety. I know that these may not look like much, but they are packed with flavor and would go great with cheese or dip or as an addition to a rustic charcuterie platter. You won’t be disappointed!
Ingredients
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 teaspoon salt
1 tablespoon tomato powder (optional)
3 tablespoon olive oil
1/2 cup water
3 tablespoon sun-dried tomatoes, minced (not the packed in oil kind, the dry ones)
3 tablespoon fresh basil chopped
sea salt for sprinkling
Directions
Preheat oven to 350F.
Whisk together flours, tomato powder (if using) and salt in a medium bowl. Add olive oil, water, sun-dried tomatoes, and basil. Stir until just combined, being careful not to overwork the dough. Line a large baking sheet with parchment paper. Transfer cracker dough to baking sheet, over with a second piece of parchment and roll out dough to about the thickness of a saltine cracker. Peel off the top parchment and, using a knife or pizza cutter, mark dough into rectangles. Don’t cut the dough all the way through; just draw the lines on it. Prick each individual cracker with a fork a few times and sprinkle with sea salt.
Bake for 15-25 minutes or until crisp and just beginning to brown. Baking time depends on thickness of crackers, so be sure to keep an eye on them! Allow to cool completely and then break sheet into individual crackers. Store in an airtight container.
PS: If crackers get stale, bake at 225F for 10 minutes or until crisp.
