I love having a simple appetizer that I can take to a party or just eat on the patio with a glass of wine and Gruyère crackers fit the bill. While my Old Bay Cheese Wafers are awesome, I was looking for something different. I seem to be on Gruyère kick lately so a cracker with Gruyère was just what I was looking for.
These buttery homemade crackers melt in your mouth. None of the flavors are overpowering but the hint of rosemary combined with the Gruyère is just right. You should go ahead and make two batches because they will go fast!
If you’re looking for more of a Ritz cracker taste, then substitute a cheddar cheese for the Gruyère and leave out the rosemary.
Can you eat Gruyère crackers if you are Lactose Intolerant
If you know someone that is lactose intolerant, this may be an appetizer they can eat. Gruyère is an aged cheese and the longer a cheese is aged the less lactose is present. Studies have found that Gruyère is one of five cheese that is low in lactose. The crackers have butter in them but butter has also been found to be very low in lactose. So while I’m not an expert on lactose intolerance it appears that this cracker would be one most could tolerate.
They are so easy to make but they do require a food processor. Taylor is having a party next weekend in her new apartment but she doesn’t have a food processor so I thought I would make a batch for her. I made an extra batch to take to running camp with me this weekend. If you don’t know me, you might not know that I love to run and I go to Zapfitness’ running camp each year. We get to run with the elite athletes and bond with other runners from around the country. I look forward to this long weekend all year long. In addition to running, they have the best chef and I can’t wait to chat with him. Maybe he’ll share a recipe.
Ideas for WHEN to serve homemade cheese crackers
How do you make baked Gruyère crackers
They are so easy it takes no time or effort to make these delicious buttery crackers.
- Grate the cheese in a food processor then add the remaining ingredients except the flaky sea salt to the food processor and pulse until you get large clumps.
- Refrigerate for at least 30 minutes, or freeze for later.
- Roll the dough and with a pizza cutter, or pastry wheel, or just a knife, cut it into diamonds or whatever shape you wish. Poke a whole in the center of each.
- Sprinkle the top with flaky sea salt and bake for about 10 minuets
Looking for more FINGER FOODS for your next get together, here are some more great appetizers
- Start with no fail sausage balls, a classic
- Puff pastry is your best friend for French onion pastry bites
- Go a little fancy and try thumbprint cookies with bourbon tomato jam
- It never hurts to have some savory roasted nuts on hand
- If it’s pomegranate season, then a crostini is the way to go
If you make Gruyère Crackers, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Adapted from The Smitten Kitchen Cookbook
Cheese Crackers Recipe
- 6 ounces gruyere cheese (2 cups) grated
- 4 tablespoons butter
- ¾ cup flour
- 2 teaspoons rosemary minced
- ¼ teaspoon salt
- coarse salt
- Grate the cheese in a food processor. Add all of the remaining ingredients and pulse until large clumps form. Place it on some plastic wrap and form it into a thick square. Refrigerate for at least 20 minutes.
- Preheat oven to 350º and line 2 cookie sheets with parchment paper.
- Place dough on a lightly floured surface and roll to ⅛ inch thickness. Using a pizza cutter or a fluted pastry wheel, cut into 1 inch diamonds. With a knife or skewer, make a hole in the center of each cracker.
- With your fingers, dab some water onto each cracker and then sprinkle with coarse salt.
- Bake for 10-12 minutes until lightly browned. Allow to cool on a rack.
Barbara's Tips + Notes
- The crackers can be stored at room temperature for about a week
- If you want to make the dough and then freeze it, it'll last about 4 months.