Tomato Basil Crackers Recipes

TOMATO BASIL CHEESE CRACKERS

Steps:

• Preheat the oven to 425 degrees and lightly sprinkle a baking sheet with a little flour.
• In a medium bowl mix together the flours, shredded cheese, sugar, salt, and basil. Use two knives or a pastry blender to cut the cheese into the flour mixture until the pieces are no larger than a pea.
• Make a well in center of the dry ingredients and add the oil and water. Stir well until a stiff dough comes together. It's ok if it's a little dry but the it should still form a dough. If it's too dry try adding 1 tablespoon of water at a time until the dough comes together.
• Dived the dough into 2 pieces. Roll one piece at a time on a lightly floured surface. Roll it out to 1/4 to 1/8 inch thick. Use a pizza wheel to cut the dough into squares of you can use a little cookie cutter to cut it out into shapes. Place the crackers on the prepared sheet and repeat with the rest of the dough.
• Lightly brush the top of the crackers with water and sprinkle with just a bit of kosher salt.
• Bake for 10-14 minutes until the edges start to brown slightly and the crackers are crisp. They will get crispier as they cool too. Some of your crackers might be done faster than others (depending on their thickness), so don't be afraid to take off the crackers as needed and to continue baking the rest until they are done.
• Cool completely and enjoy with more of that delicious Tomato Basil Cheddar in between.

TOMATO BASIL SNACKERS

Steps:

• Place English muffin halves on an ungreased baking sheet; spread with mayonnaise. Top with the tomatoes, basil, pepper and cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted.

TOMATO, BASIL, AND FLAX CRACKERS

Steps:

• Soak sunflower seeds in water for 4 hours. Soak sun-dried tomatoes for 3 hours.
• Grind flax into coarse powder.
• Process sunflower seeds, celery, sun-dried tomatoes, dates, jalapeno pepper, olive oil, and salt in food processor.
• Add tomato, basil and ground flax and pulse until well-mixed.
• Spread mixture about 1/4-inch thick onto dehydrator trays with nonstick sheets.
• Dehydrate at 145F for 2 hours.
• Cut into cracker-sized pieces.
• Turn over and dehydrate at 115F for an additional 8 hours.

TOMATO BASIL CRACKERS

Steps:

• Sift flour into large bowl; rub in butter. Stir in basil, tomato paste and pepper, and add enough water to form a firm dough. Turn onto a lightly-floured surface and knead until smooth. Cover and refrigerate 30 minutes.
• Preheat oven to 180°C (160°C fan-forced). Grease oven trays.
• Roll dough on floured surface until 2mm thick. Prick all over with fork and cut into 4cm squares. Place about 1cm apart on trays. Brush with a little egg white and sprinkle with a little salt.
• Bake crackers about 15 minutes or until lightly browned; cool on trays.

OVEN ROASTED TOMATOES ON CRACKERS

Steps:

• Sprinkle the tomatoes with sugar and salt then mix the tomatoes with dressing and place cut side up onto a baking or lamington tray.
• Cook for 20 minutes at 160°C, or until the tomatoes are soft and slightly shrivelled.
• Set aside tomatoes to cool slightly.
• Combine Philadelphia cheese, basil, mayonnaise and cheddar spread until smooth.
• Spread cracker's with the cheese spread mixture and then place with 3-4 tomatoes on top of each spread cracker.

TOMATO, BASIL AND MOZZARELLA TOPPER

Steps:

• Cut each tomato slice in half; place 1 on each cracker.
• Top each with 1 basil leaf and 3 cheese slices.
• Drizzle evenly with dressing.

SUMMER FRESH TOMATO BASIL DIP

Steps:

• Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.