These crackers are a savory shortbread recipe. I adapated Ina Garten's recipe for Blue Cheese and Walnut crackers by changing the cheese and adding some fresh herbs and omitting the nuts. Nanci and I served them at a Brunch we hosted served alongside some delicious savory cheesecake (recipe to follow).
1/4 pound (1 stick) unsalted butter at room temperature
8 ounces goat cheese, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon of kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon of fresh chopped rosemary
1 tablespoon of fresh chopped lemon basil
Using a hand mixer, cream the butter and goat cheese together for 1 minute, or until smooth. Add in the chopped herbs and beat just until combined. With the mixer on low speed at the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
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