Rosemary Charcuterie Crisps

“A great addition to a holiday charcuterie board!” - Nancy B.

I would love more FREE recipes and tips straight to my IN BOX!

I was inspired to create this recipe by an artisan cracker at a holiday party! It's a great way to use up a lot of sourdough discard and have something unique to put on your charcuterie board.

Sourdough Living, Sourdough Discard Crackers, Rosemary Charcuterie Crisps, Artisan Crackers

Prep Time: 10 minutes

Cook Time: 30 min

Servings: 24 crackers

Ingredients

For the Crisps:

For the Topping:

2 g Sea Salt, for sprinkling on top (1/4 tsp)

Preparation Steps

1. Adjust the oven rack to the middle position and preheat your oven to 325°F (162°C). Line a baking sheet with parchment paper or a silicone mat.

2. Add the ingredients to a bowl and mix thoroughly until well combined. Use an offset spatula to spread the mixture in a thin, even layer onto the parchment paper. (Alternatively, use spatula to spread individual artisan cracker strips). Sprinkle the top with salt.

3. Bake for 10 minutes, then take the sheet out of the oven and score the crackers with a sharp knife or pizza cutter. Continue baking for an extra 20-30 minutes or until the crackers achieve a golden brown color. (Oven temperatures differ, so check the crackers after 20 minutes of baking to prevent over-browning.)

4. Allow them to cool completely on the baking sheet before storing. Store in an air-tight container for up to one week at room temperature.

NOTE
This recipe for charcuterie crisps is a quick and healthy way to use sourdough discard. Top with your choice of meat, cheese and jam and enjoy,

*This is a Sourdough Living original recipe.

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