Whole Meal Crackers and Pomegranate-Honey Goat Cheese Spread

I’m always looking around for a good, delicious, all-purpose cracker. There are so many variations of crackers in terms of ingredients, flavor and texture, that it’s difficult for me to settle on just one. I was feeling fairly “snacky” the other day and I’d been meaning to try a cracker recipe from Peter Berley’s book, “Fresh Food Fast.” When I get a new cookbook, I always go through it once inserting bookmarkers between the pages of recipes that I’m planning to attempt in the very near future. Well, this was one of them. Although, it’s taken me a bit longer to get around to making these yummy little biscuits, it was well worth the wait. The recipe appealed to me because of it’s ease and the ingredients consisted of things like whole wheat flour, oats and a bit of brown sugar. I’m always on the lookout for healthier versions of my favorites. It’s a great basic cracker recipe that would be perfect for adding subtle flavor and herbs, if you feel like spicing up your crackers. These are also delicious as is. No adornment necessary!

The Pomegranate-Honey Spread idea came from a bag of dried mixed pomegranates and berries that I picked up from the grocery store the other day. I just chopped up a handful and added them to room temperature goat cheese along with toasted slivered almonds and a drizzle of honey. I also made a savory goat cheese spread with fresh thyme, lemon zest, garlic and pepper. You gotta have something for everyone, right?? Both were a snap to throw together and equally tasty. You could whip up these cheese spreads with almost anything you have at home, meaning, no need to make a trip to the store. Just go with what you already have that sounds good.

Whole Meal Biscuits

Adapted from “Fresh Food Fast,” Peter Berley

1 cup rolled oats

3/4 cup whole wheat pastry flour

1 tablespoon brown sugar

1/2 tsp baking soda

1/2 tsp salt

1/8 tsp freshly milled black pepper

5 tbsp cold unsalted butter cut into cubes

1/3 cup whole milk yogurt

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment.

In a food processor, combine oats, flour, baking soda, salt and pepper for 8-10 seconds to form a meal. Add the butter and pulse 8 times more. Add the yogurt and pulse a few more times. The dough will be fairly dry but should just old together.

Transfer dough to a floured surface and roll out to 1/8 inch thickness. Cut into rounds with a 2 inch cookie cutter and transfer to prepared pan. Re roll any scraps and repeat.

Prick each biscuit several times with the tines of a fork. Bake until lightly golden brown about 12-15 minutes. Rotate the pan after about 7 minutes for even baking. Cool slightly on a wire rack before serving.

A couple of topping ideas……

Pomegrante-Honey Goat Cheese Spread

4 oz goat cheese at room temperature

handful of dried pomegranates or berries (or both!)

1 tablspoon toasted slivered almonds, chopped

1 teaspoon of honey

Combine last three ingredients with the goat cheese and mix briefly to incorporate.

Lemon and Herb Goat Cheese Spread

4 oz goat cheese at room temperature

1 clove of garlic minced

1 tablespoon fresh thyme, chopped

zest of 1 lemon

fresh cracked pepper to taste

Combine last four ingredients into the goat cheese and mix briefly to incorporate.

Tagged as: easy appetizer, lemon and herb goat cheese, pomegrante-honey goat cheese, whole meal crackers