Friday, November 7, 2014

Grain free rosemary crackers with mission fig and caramelized onion tapenade

Crackers adapted from Chef Christine Ruch.  Tapenade is an original recipe by Katie Ring

Scaled for 10 people 


1 ¾      cup almond meal
½         cup sunflower seeds, coarsely ground
1 ½      Tbsp ground chia seeds
2 ½      Tbsp rosemary, finely chopped
1.5       Tbsp chives, chopped (extra for garnish)
1          tsp salt
4          Tbsp water

½         cup fresh mission figs (or reconstituted figs)
½         cup dates
¾         medium onion, thinly sliced half moons
1          Tbsp balsamic
½         cup olives
2          tsp olive oil, plus more for sautéing
1 ½      tsp thyme, finely chopped
½         cup water
½         cup crème fraiche (optional)


For Crackers
  1.  Preheat oven to 350°F.
  2. Add all ingredients to food processor, keeping out water.
  3. Add water a tablespoon at a time, or until a slightly wet ball of dough forms.
  4. Roll ball between two sheets of parchment until dough is ¼ in thick.
  5. Remove top layer of parchment. Using a ruler, measure dough into 1 1/2 in squares.  Cut away any excess dough to roll out after.
  6. Once all the dough has been used, bake for 20-25 minutes, checking every 7-10 minutes.  Remove from oven once crackers have hardened and are crisp.

For Tapenade
  1. In a medium saute pan, caramelize onion over medium low heat in 1 tablespoon olive oil.  Saute onions until golden brown and soft, about 20 minutes. Stir frequently.  Then remove from heat and set aside.
  2. Place figs and dates in food processor, pulse for 30 seconds until well chopped and paste forms.
  3. Add remaining ingredients, including onions.
  4. Spoon onto crackers.  Top each with crème fraiche (an alternative would be cashew cream if you can't have dairy) and a piece of chive.