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)
- Preheat oven to 350°F.
- Add all ingredients to food processor, keeping out water.
- Add water a tablespoon at a time, or until a slightly wet ball of dough forms.
- Roll ball between two sheets of parchment until dough is ¼ in thick.
- 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.
- 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.
- 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.
- Place figs and dates in food processor, pulse for 30 seconds until well chopped and paste forms.
- Add remaining ingredients, including onions.
- 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.