Herb Glazed Black Pepper Asiago Crackers

Looking for a sophisticated and utterly delicious snack? These Herb-Glazed Black Pepper Asiago Crackers are the answer! Combining the sharp, nutty flavor of Asiago cheese with a kick of black pepper and a fragrant herb glaze, these homemade crackers are a step above anything you’ll find in a store. They’re perfect for entertaining, pairing with your favorite cheeses and wines, or simply enjoying as a satisfying treat. The best part? They’re surprisingly easy to make, and the aroma that fills your kitchen while they bake is simply divine. Let’s get baking!

What You’ll Need

• 120g (1 cup) All-Purpose Flour: The foundation of our crackers, all-purpose flour provides the necessary structure. Using a good quality flour will ensure a tender, yet firm, cracker.
• 115g (½ cup) Unsalted Butter, Cold and Cubed: Cold butter is *crucial* for creating a flaky texture. The small cubes will distribute throughout the flour, creating pockets of butter that melt during baking, resulting in those desirable layers. Make sure it’s truly cold – even freezing it for 10 minutes before using can help!
• 60g (½ cup) Finely Grated Asiago Cheese: Asiago cheese is the star of the show! Its sharp, nutty, and slightly sweet flavor profile complements the black pepper beautifully. Finely grating the cheese ensures it incorporates evenly into the dough.
• 1 tsp (5g) Freshly Ground Black Pepper: Don’t skimp on the pepper! Freshly ground black pepper delivers a much more potent and aromatic flavor than pre-ground. This provides a lovely warmth and subtle spice.
• ½ tsp (2g) Fine Sea Salt: Sea salt enhances all the other flavors and balances the richness of the cheese and butter. Fine sea salt dissolves more readily into the dough.
• 2–3 tbsp (30–45 ml) Ice-Cold Water: Ice-cold water is essential for keeping the butter cold and preventing gluten development, which would result in tough crackers. Add it gradually, just enough to bring the dough together.
• 2 tbsp (30 ml) Extra-Virgin Olive Oil: This forms the base of our flavorful herb glaze, providing a rich and fruity undertone.
• 1 tsp (5 ml) Olive Oil, for Brushing: A light brushing of olive oil helps the glaze adhere to the crackers and contributes to a golden-brown finish.
• 1 tsp (5g) Fresh Rosemary, Minced: Rosemary’s piney, fragrant aroma adds a wonderful herbaceous note to the glaze. Fresh rosemary is far superior to dried in this application.
• 1 Clove Garlic, Minced: Garlic provides a savory depth to the glaze, complementing the rosemary and Asiago.
• 1 tbsp (15g) Toasted Pine Nuts, Coarsely Chopped: These add a delightful crunch and a subtle nutty flavor as a garnish. Toasting the pine nuts enhances their flavor.
• Extra Asiago Cheese, Grated, for Final Dusting: A final sprinkle of Asiago adds visual appeal and an extra burst of cheesy goodness.

Ingredient Substitutions

While these crackers are fantastic as written, here are a few substitutions if you’re missing an ingredient:

• Asiago Cheese: Parmesan cheese can be used as a substitute, though it will have a slightly different flavor profile. Pecorino Romano is another option for a sharper taste.
• Rosemary: Thyme or oregano can be used in place of rosemary, though the flavor will be different.
• Pine Nuts: Walnuts or pecans, finely chopped, can provide a similar crunch.

Crafting the Perfect Herb‑Glazed Black Pepper Asiago Crackers: A Step-by-Step Guide

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cold and cubed unsalted butter, finely grated Asiago cheese, freshly ground black pepper, and fine sea salt. The cold butter is crucial for creating a flaky texture, so ensure it remains cold throughout this step. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. This process coats the flour with fat, preventing gluten development and resulting in tender crackers.
2. Incorporate Ice Water: Gradually add the ice-cold water, one tablespoon at a time, mixing gently after each addition. The goal is to bring the dough together without overworking it. Overworking develops gluten, leading to tough crackers. Stop adding water when the dough just begins to form a ball.
3. Chill the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking. It also helps the butter solidify, contributing to a flakier final product.
4. Prepare the Herb Glaze: While the dough chills, prepare the herb glaze. In a small bowl, whisk together the extra-virgin olive oil, minced fresh rosemary, minced garlic, and a pinch of salt. The glaze adds a burst of flavor and a beautiful sheen to the crackers.
5. Roll and Cut the Dough: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm (1/8 inch). Use a sharp knife or cookie cutter to cut the dough into 5cm (2-inch) squares or any desired cracker shapes.
6. Glaze and Season: Carefully arrange the cut crackers on the prepared baking sheet. Brush each cracker lightly with the rosemary-garlic glaze, ensuring an even coating. Sprinkle a little extra grated Asiago cheese on top of each cracker for added flavor and a beautiful golden color.
7. Bake to Perfection: Bake the crackers for 12-15 minutes, or until the edges turn golden brown and the glaze has formed glossy speckles. The baking time may vary depending on your oven, so keep a close eye on them. The crackers should be crisp throughout.
8. Cool and Garnish: Remove the baking sheet from the oven and let the crackers cool on a wire rack for about 5 minutes. While still warm, drizzle any remaining herb glaze over the crackers. Garnish with toasted pine nuts, a few fresh rosemary leaves, and a final dusting of grated Asiago cheese.

Tips for Achieving Extra-Crispy Crackers

The key to a truly satisfying cracker is its crispness. Here are a few tips to ensure your Herb-Glazed Black Pepper Asiago Crackers are perfectly crunchy:

• Keep Ingredients Cold: Using cold butter and ice water is paramount.
• Roll Dough Thinly: A thinner dough will result in a crispier cracker. Aim for around 3mm (1/8 inch).
• Don’t Overbake: While you want golden-brown edges, overbaking can make the crackers brittle.
• Cool Completely: Allow the crackers to cool completely on a wire rack. They will continue to crisp up as they cool.

The Science Behind the Flavor: Why Asiago and Black Pepper Work So Well

The combination of Asiago cheese and black pepper isn’t accidental. Asiago, a cow’s milk cheese, boasts a nutty, slightly sweet flavor that intensifies with age. This complexity pairs beautifully with the pungent heat of freshly ground black pepper. The pepper doesn’t just add spice; it enhances the savory notes of the cheese, creating a balanced and addictive flavor profile. The herbs in the glaze further complement these flavors, adding a fresh, aromatic dimension.

Storing Your Herb-Glazed Black Pepper Asiago Crackers

Once completely cooled, store your homemade crackers in an airtight container at room temperature. They will stay crisp for up to 5 days. If you live in a humid environment, consider adding a silica gel packet to the container to absorb moisture and maintain their crispness. Avoid storing them in the refrigerator, as this can make them lose their texture.

Serving Suggestions: Beyond the Cheese Board

While these crackers are fantastic with cheese and charcuterie, don’t limit yourself! They also make a delightful accompaniment to:

• Dips: Serve with your favorite hummus, guacamole, or spinach artichoke dip.
• Soups: Crumble them over creamy soups for added texture and flavor.
• Salads: Use them as croutons in a salad.
• Wine: Pair them with a crisp white wine or a light-bodied red.

Frequently Asked Questions

Can I use pre-shredded Asiago cheese?

While convenient, pre-shredded cheese often contains cellulose, which can affect the texture of the crackers. Finely grating your own Asiago is recommended for the best results.

Can I make the dough ahead of time?

Yes, you can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for about 15-20 minutes before rolling it out.

These Herb-Glazed Black Pepper Asiago Crackers are a delightful treat that’s perfect for entertaining or simply enjoying with a glass of wine. Don’t forget to save this recipe to Pinterest for later inspiration!

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• Author: Sarah Mali
• Total Time: 35 minutes
• Yield: 24 crackers 1x
• Diet: General

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Description

These Herb-Glazed Black Pepper Asiago Crackers offer a sophisticated and delicious snack, combining sharp Asiago cheese with a kick of black pepper and fragrant herbs. They are surprisingly easy to make and perfect for entertaining or enjoying as a satisfying treat.

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Ingredients

Scale 1x2x3x

• 1 cup (120g) All-Purpose Flour
• ½ cup (115g) Unsalted Butter, Cold and Cubed
• ½ cup (60g) Finely Grated Asiago Cheese
• 1 tsp (5g) Freshly Ground Black Pepper
• ½ tsp (2g) Fine Sea Salt
• 2–3 tbsp (30–45 ml) Ice-Cold Water
• 2 tbsp (30 ml) Extra-Virgin Olive Oil
• 1 tsp (5 ml) Olive Oil, for Brushing
• 1 tsp (5g) Fresh Rosemary, Minced
• 1 Clove Garlic, Minced
• 1 tbsp (15g) Toasted Pine Nuts, Coarsely Chopped
• Extra Asiago Cheese, Grated, for Final Dusting

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Instructions

1. Combine Dry Ingredients: Whisk flour, cold butter, Asiago, pepper, and salt until crumbly.
2. Incorporate Ice Water: Gradually add ice water, mixing until dough forms.
3. Chill the Dough: Wrap and chill dough for at least 30 minutes.
4. Prepare Herb Glaze: Whisk olive oil, rosemary, garlic, and salt.
5. Roll and Cut Dough: Roll dough to 3mm thickness and cut into squares.
6. Glaze and Season: Brush with glaze and sprinkle with Asiago.
7. Bake to Perfection: Bake at 350°F (180°C) for 12-15 minutes, until golden brown.
8. Cool and Garnish: Cool on a rack, drizzle with glaze, and garnish with pine nuts and Asiago.

Notes

For extra-crispy crackers, keep ingredients cold, roll dough thinly, and avoid overbaking.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cracker
• Calories: 120 kcal
• Sugar: 1 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 20 mg