We are huge fans of these crackers. They elevate any cheese plate and are delicious on their own.
They come in a variety of flavor combinations and now also have several wheat free options, Thank You!
Today, along with some cheese, I am serving the Raincoast Oat Crisps with Roasted Red Pepper and Artichoke Tapenade. The Raincoast Crisps hold up to any dip or pate.
1-9 ounce jar roasted red pepper, drained and chopped
|Raincoast Crisps with Tapenade|
1 teaspoon Worcestershire sauce
1/2 cup parmesan, grated
1/3 cup extra virgin olive oil
1/2 cup fresh parsley, minced
1/4 cup fresh basil, sliced
2 large cloves garlic, chopped
1 Tablespoon fresh lemon juice
sea salt and fresh ground pepper, to taste
Add all ingredients to a food processor and pulse until mixture resembles a chunky pesto.
Allow the flavors to meld for a few hours.
This could also be used over pasta, as a sauce or on top of grilled fish.
Post a Comment