Sage and Fontina Crackers

From scratch bagels to smoked meats, cheesecakes and donuts, I LOVE weekend project recipes that take a bit longer to make and are more DIY than everyday meal. It’s a fun excuse to learn a new skill, hone a technique or just make a bit of a mess.

These crunchy cheesy crackers are totally addicting and one of my favorite DIY recipes. It might seem weird to even bother making crackers from scratch, but they’re actually pretty easy and they’re oh so worth it!

To make it your own, swap out the sage with basil, rosemary or thyme and the Fontina for Parmesan, sharp Cheddar or Gruyère. However you make them, they’re lightly salted, a little herby and have a sharp cheese flavor.

Toss them on a bowl of soup, a salad, serve them with (more!) cheese or eat them directly from the bowl.

Sage and Fontina Crackers

Print Recipe

These crunchy cheesy crackers are totally addicting. They’re slightly herby, super cheesy and totally worth making!

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: About 90 Crackers 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups coarsely grated Fontina cheese (6 ounces)
• 4 tablespoons butter, cold
• 3/4 cup all-purpose flour
• 1 tablespoon finely chopped fresh sage
• 1/4 teaspoon fine sea salt
• 2 to 3 teaspoons water

Instructions

1. In the bowl of a food processor, combine all ingredients and pulse until the mixture looks like rough crumbs. Slowly add the water 1 teaspoon at a time, pulsing to blend until the mixture comes together into a dough when pressed together.
2. Turn the dough out onto a large piece of plastic wrap, gather into a ball and knead once or twice to bring the dough together. Flatten the dough into a square and wrap with plastic. Refrigerate the dough until firm, at least 20 minutes or up to 2 days. Or, freeze for up to a month to bake later.
3. Heat oven to 350ºF. Line a baking sheet with parchment paper. On a floured surface, roll out a quarter of the dough to about 1/8-inch thick. Cut dough into squares about 1-inch by 1-inch. Make a small hole in the center of each cracker with a skewer or chop stick. Sprinkle with a pinch of additional salt if desired. Bake 10 to 14 minutes or until the crackers are lightly browned. Cool and repeat with remaining dough. Store in an airtight container for up to 4 days.

What’s your favorite homemade snack?

Here are a few more crackers for ya…
Life Changing Crackers from My New Roots
Whole Grain Hazelnut Cherry Crackers from The Kitchn
Grain Free Rosemary Crackers from The Gracious Pantry

Or, try my Rosemary and Sea Salt Brown Rice Crackers…

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