Cheesy Crackers
I had leftover ricotta cheese and I wanted to use it up. I found a recipe for olive-stuffed cheese balls, but my kids didn't like the olives—but they loved the cheese ball on the outside. So I tweaked the recipe to use more ricotta, added different seasonings, and turned them into baked crackers (crackers will be soft). Yummy!
I had leftover ricotta cheese and I wanted to use it up. I found a recipe for olive-stuffed cheese balls, but my kids didn't like the olives—but they loved the cheese ball on the outside. So I tweaked the recipe to use more ricotta, added different seasonings, and turned them into baked crackers (crackers will be soft). Yummy!
- Carbohydrate 17.33958875 g
- Cholesterol 384.22375 mg
- Fat 143.161343125 g
- Fiber 0.690162515088916 g
- Protein 11.11439625 g
- Saturated Fat 90.46183025 g
- Serving Size 1 1 Serving (242g)
- Sodium 1424.5065 mg
- Sugar 16.6494262349111 g
- Trans Fat 9.99028300000001 g
- Calories 1376 calories
Step-by-step
- Preheat oven to 400 degrees.
- Blend cheeses with butter and Tobasco. Stir in flour, salt and paprika. Mix well.
- Take a scant teaspoon of dough, roll into a ball and press flat. Lay on baking sheets lined with Silpat or other non-sitck surface.
- Bake for 10 minutes, flip over and bake 5 minutes longer (until lightly browned on both sides). Move to a plate or rack to cool. Taste better cooled. Store left-overs in fridge (if there are any - my kids gobbled these up).
- Options: before baking sprinkle crackers with salt, black pepper or sesame seeds.
Pairing these savory, dairy-rich morsels demands elements that cut through the high fat content and substantial milk solids. Crisp, acidic accompaniments like sliced radishes, cornichons, or pickled red onions provide the necessary sharpness to balance the richness of the cheese. A cold glass of dry, high-acid white wine such as Sauvignon Blanc or a crisp Pilsner also contrasts effectively against the buttery profile of the snack. Avoid heavy, creamy dips entirely, as they overwhelm the subtle paprika and seasoned salt undertones.
On a chemical level, the dairy fats coat the flour proteins during mixing, inhibiting excessive gluten development and keeping the baked items tender. The moisture inside the ricotta turns to steam in the hot oven, creating microscopic pockets of lift within the flat disk shape. Meanwhile, the parmesan undergoes the Maillard reaction during the final five-minute period after flipping, generating savory pyrazines that deepen the overall flavor profile. Adjusting the seasoning salt allows control over the sodium levels without altering the structural integrity of the base.
Leftovers require refrigeration due to the dairy content, though bringing them back to room temperature before serving revives the butter flavors. Sesame seeds or cracked black pepper added prior to baking introduce textural variation and subtle aromatic compounds that complement the heat from the hot sauce. Storing the baked goods in an airtight container prevents them from absorbing ambient humidity from the refrigerator.
