Whole Wheat Rosemary & Olive Oil Crackers
Paul and I had a date night Saturday at one of our favorite local restaurants. We had some calamari with cilantro-lime aioli (amazing!) They have a huge menu but embarrassingly enough, I always eat a salad there. I just can’t help it. It’s mixed greens with dried cranberries, pine nuts, tomatoes, and feta cheese, and a sun-dried tomato vinaigrette. Paul actually laughed at me for most of the meal because of all the things they offer, I choose a salad for dinner.
And then, of course, when I finished my amazing salad, I was eyeing the desserts. On the drive home I decided (again, for the millionth time) that I could skip meals altogether. Who needs an actual meal when you have appetizers and dessert? I know I’ve said it before and I’ll definitely say it again. Snacks are where it’s at.
So here we are, a new week, and a new snack: Whole Wheat Rosemary & Olive Oil Crackers! I started out thinking I was going to make a homemade version of wheat thins and then thought it might be fun to put a little bit of a healthier twist on them using olive oil. And you can never go wrong with Rosemary! The best part about these crackers is that they are completely customize-able…if you don’t have any whole wheat flour, you can use all-purpose; if you don’t like rosemary but basil is more your cup of tea, go for it. Maybe you think a little Parmesan cheese would be great in these (it is!) so add a little just before rolling out the dough. The possibilities are completely endless. And best of all, they are so simple – done in around 30 minutes. And they are made even more perfect with a slice of your favorite cheese on top!
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