Cheese and crackers go together like strawberries and cream, or steak and chips. This little canape is a different was to serve your cheese and crackers: I present to you the cheese millefeuille for your next party or picnic.
The cracker market is unrecognisable from my childhood when you could have cheese (Cracker Barrel only!) on anything as long as it was a cream cracker. These days crackers come in all shapes and sizes, with flavours to compliment your favourite fromage.
Stag Bakeries have a range of ‘cocktail’ crackers*- small versions of crackers and biscuits which make them perfect for cheese millefeuille. The classic water biscuits go with all types of cheese, while the smoked butter oatcakes and seaweed water biscuits add their own special flavour and can be matched to your cheese. In fact those smoked butter oatcakes are my favourite, not only with cheese but with mackerel pate and even on their own. They are really moorish.
Savoury millefeuille have always been around, but it was a recent vegan meal where I had it made with crackers rather than pastry that sparked this post. They are such a cute way to serve up soft/semi soft cheeses without having to faff with cheese knives or worry about crumbs.
This is an easy method which works with all sorts of soft and semi soft cheese. I have made two varieties here. Feta and roasted pepper on seaweed water biscuits. The salty feta matches the seaweed really well and with the pepper it reminds me of delicious meals in Greece.
Herby cream cheese and dill matched with the smoked butter oatcakes.
Serve up a large platter of them as canapes at a party, or pack them into your picnic and ditch the cheeseboard.
Stag have also produced a range of dipping crackers, in spiced flavours, so they would be ideal for this as well. Green Bean and Ras El Hanout work really well with the feta combo, which can also be used as a dip.
I am linking up with Emily from A Mummy Too for Recipe of the Week: