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Beer Crackers Topped with Garlic and Three Cheeses recipe

Thin sheets of yeast dough are partiallybaked, then topped with garlic and three types of cheese andthen baked again until cheese is melted. This ‘beer cracker’is served in pubs — hence the name.

Recipe: Beer Crackers Toppedwith Garlic and Three Cheeses

1 1/4 cups warm water (105°F to 115°F/ 40°C to 45°C)
2 (1/4-ounce) packages dry yeast
1 teaspoon granulated sugar
1/4 cup white cornmeal
1 tablespoon olive oil
2 teaspoons coarse salt3 1/4 cups all purpose flour2 cups grated mozzarella cheese
1 cup crumbled Gorgonzola cheese
1 cup freshly grated Parmesan cheese
4 teaspoons minced garlic
4 tablespoons chopped fresh parsley
4 tablespoons chopped green onions

  • Place 1 1/4 cups warm water in large bowl.Sprinkle yeast and sugar over; stir to blend. Let stand untilyeast dissolves, about 10 minutes. Mix in cornmeal, oil and salt.
  • Add 3 cups flour to yeast mixture; stiruntil dough forms. Turn dough out onto floured work surface.Add remaining 1/4 cup flour; knead until dough is smooth andelastic, about 2 minutes.
  • Lightly oil clean large bowl. Add dough;turn to coat. Cover with plastic wrap, then kitchen towel. Letdough rise in warm draft-free area until doubled in volume, about45 minutes.
  • Punch dough down. Turn out onto flouredsurface; knead briefly until smooth. Return to oiled bowl; turnto coat. Cover with plastic, then kitchen towel. Let dough rise40 minutes. Punch dough down. Turn out onto floured surface.Divide into 4 pieces. Cover with plastic; chill at least 1 houror overnight.
  • Preheat oven to 450°F (230°C).Oil 11 x 15-inch baking sheet. Roll out 1 dough piece to 1/8-inch-thickrectangle. Transfer to prepared baking sheet. Using fingers,gently stretch dough to edges of baking sheet.
  • Bake until golden, puffed and crisp, about8 minutes. Remove from oven.
  • Top with 1/2 cup mozzarella, 1/4 cup Gorgonzola,1/4 cup Parmesan and 1 teaspoon garlic.
  • Return cracker to oven; bake until cheesemelts and bubbles, about 4 minutes. Remove from oven.
  • Sprinkle with 1 tablespoon each of parsleyand green onions. Remove cracker from baking sheet. Cool bakingsheet. Repeat with remaining dough, cheeses, garlic, parsleyand onions.
  • Break warm crackers into pieces.

    Serves 12 to 16.

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