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.
A new way to serve cheese and crackers. A dinner party canape or picnic nibble.
- 100g feta cheese
- 1 roasted red pepper from a jar
- 1-2 tsp olive oil
- Cocktail sized water biscuits (I used Stag Bakeries seaweed cocktail water biscuits)
- 100g herbed soft cheese
- 2 tsp dill
- ground pepper
- Cocktail sized oatcakes (I used Stag Bakeries smoked butter cocktail oat cakes)
- In a food processor, pulse the feta, pepper and 1 tsp of oil until smooth. Add extra oil if needed.
- Assemble three layers. Put half a teaspoon of the mix in the centre of cracker, put another cracker on top, smooshing (technical term) it down so the mix covers the whole cracker. Repeat once more so that you end up with three crackers and two layers of cheese mix.
- Mix the cheese, dill and a good grind of black pepper with a wooden spoon or pulse in a food processor until smooth.
- Assemble on the oatcakes as per above.
- Serve immediately or leave in a cool room before serving. Do not refrigerate - the crackers will go soft.
This works for all soft and semi soft cheese. If using a semi soft cheese, a little oil will help to smooth it out. Try dolchelatte, a soft blue cheese, with walnuts, or goats cheese with half a fig mixed in.
I am linking up with Emily from A Mummy Too for Recipe of the Week: