It’s easy to make crackers at home! These goat cheese crackers with herbs are excellent for entertaining any time of year.
Being from Wisconsin, it should come as no surprise that I love cheese.
I grew up knowing only about the staples: cheddar, swiss, and cheese spread. But as soon as I was old enough to actually appreciate food, my cheesy world expanded exponentially.
One of my favorites is goat cheese. More specifically, chevre, the soft, crumbly kind that is so delicious on crackers and salads and stuffed into fruit and made into goat cheese cheesecake and… well, you get the picture. Goat cheese is versatile.
When my first son was small I got into making crackers from scratch. Homemade crackers are quite easy, but appear daunting at first.
This may be because we’re just so used to getting crackers out of a box, but I’m here to tell you that you only need a few ingredients and some time to bake up a batch of goat cheese crackers.
Goat cheese works well for crackers because it is mildly tangy and melts easily. The soft nature of chevre means it mixes well with the other cracker ingredients, giving you a smooth taste rather than the punch you might get from a grated-cheese cracker.
I can never resist adding herbs to my baked goods (like in my buttermilk herb rolls) so I went for my herbes de Provence for these goat cheese crackers. Herbes de Provence is a blend that usually contains savory, marjoram, rosemary, thyme, and oregano. The version I use also has lavender, basil, fennel, and dill. I love how well it works with goat cheese.
If you prefer, you can swap in any of the herbs listed above. Each one will give a bit of a different flavor.
how to make goat cheese crackers
To make goat cheese crackers, you want to make sure your butter and goat cheese are soft, or they won’t mix. I recommend using a to blend them thoroughly, but note that the mixture can stick in the beaters!
Add the herbs and salt to ensure they are fully incorporated before adding the flour. This also makes it easier to taste and adjust seasoning before baking.
Depending on how you are going to enjoy your goat cheese crackers, you might want to add more or less. If you’ll be snacking on them plain, add more salt or herbs. If you plan to top the crackers with charcuterie or cheese, add less.
Be sure to chill your cracker dough before cutting and baking. If the cracker dough is too soft, it will be harder to cut and give you squashed, misshapen crackers. It’s not a big deal, of course, but they do look a bit prettier if they are the same size.
One trick I’ve used before to cut dough logs is to use unflavored dental floss. Simply lay the log on top of the floss and bring the two ends up and cross over to cut.
Homemade goat cheese crackers are a wonderful addition to any snack platter for holiday entertaining. I love to top them with some soft chevre and a bit of jam for a sweet-savory bite. Make some today!
- 4 ounces goat cheese, chevre style, softened
- 2 tablespoons butter, softened
- 1 1/2 teaspoons fine sea salt
- 2 teaspoons herbs de Provence
- 1/2 cup flour
- 1 tablespoon milk
- In a bowl, combine goat cheese and butter until blended. Stir in salt and herbs until mixed throughout.
- Stir in flour. Dough will be clumpy at first, then come together. Add milk and mix until a cohesive ball forms.
- Place dough on a sheet of plastic wrap and shape into a log. Do this by wrapping up the sides and pressing the dough into shape, then rolling it on the counter to form an even cylinder approximately 8 inches long. Twist ends to close and place in the refrigerator to chill for 2 hours.
- When ready to bake, preheat oven to 325°F. Place a nonstick liner or parchment paper on a baking sheet.
- Cut dough into rounds of even thickness. (I did approximately 1/8 inch.) Place on prepared baking sheet. Bake for about 15 minutes, until edges are just browned.
- Remove crackers to a wire rack to cool. Once completely cool, store in an airtight container.
Makes approximately 48 crackers.
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Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 185Saturated Fat: 7gCholesterol: 28mgSodium: 1028mgCarbohydrates: 12gProtein: 7g