Fromager d’Affinois Truffle with Toasted Hazelnuts, Honey, and Rosemary Crackers
When cooking with truffle, it’s essential that it remains the star. The accompaniments in this dish—rustic rosemary crackers, crunchy hazelnuts, and sweet honey—help do exactly that.
- 1 cup all-purpose flour
- 1⁄8 teaspoon sea salt
- 5 sprigs rosemary, chopped
- 2 egg whites
- 2 tablespoons unsalted cold butter, chopped into ¼-inch cubes
- 6 to 7 ounces Fromager d’Affinois Truffle
- 2 ounces hazelnuts, toasted and roughly chopped
- 3 ounces honey
- ►Heat oven to 325°F. Sift together flour and salt in a large bowl. Stir in rosemary. Make a well in the middle of the mixture and pour egg whites and 1½ tablespoons water into the well. Once dough begins to come together, add cold butter and knead to distribute. If dough seems dry add 1 tablespoon water.
- ►Place dough between 2 pieces of parchment paper and roll out to 1⁄8-inch thick. (The thinner you roll out the dough, the crispier the crackers will be.) Cut dough into 1¼-inch squares and score the tops with a fork. Place crackers on a baking sheet lined with parchment paper and bake for 20 minutes, rotating the pan halfway through. Cool crackers. Top crackers with equal amounts Fromager d’Affinois Truffle, toasted hazelnuts, and a drizzle of honey.
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