- Preheat oven to 350 degrees.
- In a food processor combine cheddar, Parmigiano Reggiano, cream, olive oil, and salt. Once roughly combined, slowly add flour, basil, and sun dried tomatoes.
- Roll dough out on a well-floured surface. Cut with your favorite Christmas themed cookie cutters and place on a parchment lined baking sheet.
- Bake for 14 minutes or until golden brown.
- When crackers are finished baking and cool, spread cream cheese on top.
- Garnish with finely diced sun dried tomatoes and dried basil.
Banner Image:
tomato crackers.jpg
Teaser Image:
tomato crackers.jpg
Ingredients:
¾ cup sun dried tomatoes, finely diced
2 ½ cup cheddar cheese, shredded
1 ½ cup Parmigiano Reggiano
½ teaspoon salt
1 ½ cup whole wheat flour
5 tablespoon cream
½ cup extra virgin olive oil
4 tablespoon chopped fresh basil
8 ounces lowfat cream cheese
Dried Basil for garnish
Nutrition:
Calories: 430 , Total Fat: 32g, Saturated Fat: 13g, Sodium: 680mg, Carbohydrate: 22g, Fiber: 3g, Total Sugar: 4, Added Sugar: 0g, Protein: 17g
Author:
Recipe adapted from, & photo courtesy of Mooney Farms
Course:
Soups & Appetizers
Dietary choice:
Vegetarian