Everything Flatbread Crackers and Whipped Feta

 

 

This recipe is probably more appropriate for warmer weather, but it looked so fabulous that I wanted it NOW! I love all things "everything", so I thought I would enjoy these for sure. Though the crackers were a bit cumbersome to roll out (at least to get them really thin), they were quite simple overall and make for a tasty and healthful snack. I topped mine with whipped feta, tomato slices, and a sprinkle of parsley; Abe enjoyed his with a slice of Swiss cheese! Once Charlie gets a few more teeth, I'm sure he'll love them too :) And Ryan, he's out of town for the weekend, so he can't judge these guys until the next time I make them, because I'm pretty sure there won't be any left by the time he gets home on Sunday...

For the whipped feta, it couldn't be easier, or tastier. If I hadn't made this for my family tomorrow when they come to visit, I'm pretty sure I could have eaten it all myself, all today.  Salty, tangy feta cheese becomes a fantastic spread, perfect for crackers or crusty bread. Now, the idea is to have "whipped" feta, not "pureed" feta--it should become ultra smooth and light, so just keep that processor running until it takes on a new life.

Happy Friday, and happy snacking!

 

Everything Flatbread Crackers

1 cup whole wheat pastry flour (**I used standard whole wheat and it was fine)
1 cup all purpose flour
1/4 teaspoon salt
1 teaspoon sugar
1 ½ tablespoons cold butter
½ cup milk (I used 1%)
1 egg, beaten
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons minced onion
1 tablespoon garlic powder
1 teaspoon sea salt
freshly cracked black pepper
*toppings may be adjusted to taste

Preheat oven to 350.

In a food processor, pulse flours, salt and sugar until combined. Add in cold butter and pulse until mixture is combined and the butter is in course crumbs. Stream in milk while pulsing the processor until the dough forms.

Form dough into a ball with your hands and chill in the refrigerator for about 30 minutes.  **I found it easiest to lay out a piece of plastic wrap, dump the crumbly dough onto it, then wrap the plastic wrap around and form it into a ball from there.

After 30 minutes, flour surface and a rolling pin, and roll out dough until it is very thin. Gently lift dough and place it on a baking sheet. Don’t worry about it being a perfect rectangle.

Beat egg in a small bowl, and brush onto dough. Sprinkle seasonings of choice on, then lightly press to make sure they adhere.

Bake for 5 minutes, rotate pan, and bake for 5 minute more. Check crackers and bake in 3 minute intervals until crisp and golden brown. Watch carefully as they can burn.



Whipped Feta

8 ounces feta cheese, crumbled and at room temperature
3 ounces whipped cream cheese, at room temperature

Add crumbled feta to a food processor and pulse until small crumbs remain. Add in cream cheese and puree for 4-5 minutes, scraping down the sides when necessary, until feta is super creamy. Serve as desired.



source, both: How Sweet It Is