Feta, Sun-Dried Tomato, Olive Crackers

I can’t believe it’s already time for Easter. When I was in college, Easter never snuck up on me (hello, spring break!) but it’s this weekend and I have no idea where the year flown off to. The only thing keeping me sane in this crazy time warp is that the weather is finally warming up (albeit slowly). It’s awesome because spring parties are the best. Which brings me to this post! I wanted to make a fun recipe that’s great for entertaining. When I randomly stumbled on this blog, I knew I had to try this cracker recipe out. So, I used it as a launching point and added in different flavors to make it uniquely my own.

Lately I’ve been on a sun-dried tomato kick so I used that as my base ingredient. After thinking about it for a bit, I thought it would be tasty to add in kalamata olives and salty feta cheese. These three flavors are so good together! It’s cheesy and slightly zesty and addictive. All week long I’ve been breaking them up over salads (croutons!) as well as munching on them as a snack. Each cracker is kinda like a crumbly tea biscuit. And come to think of it….wouldn’t these crackers be a really cool treat to serve at a tea, cocktail or garden party? They’re crumbly and flavorful, and who can say no to a cheesy cracker? Not me!

1 stick of butter

8-10 kalamata olives

6-8 sun-dried tomatoes (in oil)

3/4 cup crumbled feta

1 1/4 cup flour

1-2 tablespoons extra virgin olive oil (or the sun-dried tomato oil)

Salt/pepper, to taste

Roughly chop the olives and sun-dried tomatoes. Put into a food processor. Add in butter and feta with a pinch of salt/pepper.  Pulse to combine. Add in the butter and pulse until everything is combined and the mixture is in large crumbles, about 1 minute.

Transfer the dough onto a lightly floured surface and press into a ball. Roll into a log and wrap in plastic wrape. Refrigerate for 30 minutes, or until firm enough to cut.

Preheat over to 350 degrees Fahrenheit.

Cut the dough log into slices and place on a parchment paper lined baking sheet. Bake for around 20 minutes, or until lightly browned (they crisp up as they cool). Rotate the pan halfway through baking.

Cool, serve, and enjoy!