Rosemary and Gruyere Crisps

Rosemary and Gruyere Crisps |

I really wanted to title this post fancy-pants homemade cheez-its … but then I thought that would make me seem a little weird.  So I held myself back.  But really, that’s what I think these rosemary and gruyere crisps are when you stop and think about it.  A grown-up version, if you will, of those famous crackers.

So you can feel fancy and special and enjoy these with some wine and maybe a little additional cheese or fruit or nuts?   Yes yes and yes.  That’s exactly what we did on Thanksgiving this year.

Rosemary and Gruyere Crisps |

Oh right, did I forget to mention that I made these several times during the holiday season and planned to share them with you in December?  Fail.  I don’t even know what happened until I realized I had the pictures and recipe ready to go on my computer but somehow managed to never post them on the blog.  Hmm, epic fail since these little babies were perfect for holiday parties.

So maybe make them for the big football game coming up this weekend?  I’m not a big beer person so I would happily eat a handful … or two or three … of these with some wine.

Rosemary and Gruyere Crisps |

Buttery, super cheesy and herby crackers.  Can’t say those wouldn’t be perfect anytime of the year.

Rosemary and Gruyere Crisps
Yield: about 100 (1-inch square) crackers
  • 6 ounces gruyere cheese, shredded
  • 4 tablespoons unsalted butter, cut into pieces
  • ¼ cup plus 2 tablespoons all-purpose flour
  • ¼ cup plus 2 tablespoons white whole wheat flour
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon sea salt, plus more for sprinkling
  • 2 tablespoons water
  1. Add the cheese, butter, all-purpose flour, whole wheat flour, rosemary and salt to the bowl of a food processor. Pulse until the mixture resembles even-sized crumbs. Add in the water and pulse until the dough starts to clump together (it will be on the drier side but should come together if you try to form it into a ball - add water a teeny amount at a time if it doesn’t). Dump the dough onto a piece of plastic wrap. Form into a ball and then flatten slightly into a thick square. Wrap with the plastic wrap and refrigerate for about 20 minutes.
  2. Meanwhile, preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
  3. On a well-floured surface, roll out the dough to about ⅛ inch in thickness. Use a pizza cutter to cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheet. Prick each square once in the center (the small end of a chopstick works really well). Use your finger to dab each square lightly with water and then sprinkle with additional sea salt.
  4. Bake for 12 to 16 minutes, until lightly browned and crispy. Place the baking sheet on a wire rack to cool. Store for up to 2 days in an airtight container at room temperature.
Make sure you grate your own cheese for this recipe - no buying anything pre-shredded!

Adapted from The Smitten Kitchen Cookbook.


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  1. says

    Ah! I adore gruyere and rosemary together. I make breadsticks with that combination and they are just to die for. I’ve glanced at this Smitten Kitchen recipe many times… I’m sure these are totally delicious! :)

  2. says

    Love Gruyere cheese! Just saw a piccie for something similar on Pinterest so this really drew my attention. Now all I need is an event like the super bowl to make them for! I have to admit I’m feeling a bit envious of you all over there today enjoying this event!

  3. says

    I’ve never made homemade crackers but I really love this idea! A little jazzed-up version of an appetizer that everyone loves. Funny that the recipe got lost in the hustle and bustle of xmas…I think I have the opposite problem. 😉

  4. says

    Fancy-pants cheez it crackers sound fabulous! Actually, it is a word I’d use all the time if I happen to talk English at home haha. Love it!
    These babies look utterly amazing! They’d totally be awesome with some grapes and cheese *and by some I mean “tons of”*. I need to try these so badly!
    Have a wonderful weekend!

  5. says

    Haha love these fancy pants cheese-its! The rosemary sounds perfect with the gruyere cheese – so good but so dangerous – oh man I don’t think I would be able to stop snacking on these once I start – the happy handful would turn into the whole batch lol.

  6. Jo @ the contented baker says

    I have never made ‘cheesy’ biscuits before but this rosemary and gruyere combination sound very gourmet!! Looking this good, they would last 2 seconds flat in our house! 😉 Enjoy the weekend.

  7. says

    You’re not weird at all! I say fancy-pants all the time. Actually, Brandon called one of his coworkers that one day when he came in looking dressy and he got all confused. He’s from Norway so he didn’t pick up on the joke and was like, “Fancy…pants…what is….what is fancy pants?” Now that’s all I think of when I hear that word, haha.

    Anyway, these look unbelievable. I’m kind of mad at you for holding out on these for so long. 😉
    Brandon’s favorite snack is Cheez Its so I’m pretty sure he would go crazy over these!!

  8. says

    I love that these are fancy Cheez-Its! Regular Cheez-Its are probably one of my favorite snacks. We go through the little bags of them at my house like nobody’s business. I’ve always wanted to make the homemade version, and I love that you switched up the flavors here. They look totally addicting! :)

  9. says

    Oh yum! I can practically taste these addicting morsels! I made DIY cheez-its once but they really looked like cheez-its, not your lovely grown-up version. I love the sound of the herbs and gruyere.

    • Ashley says

      I had to stop my husband from doing just that – they’re so little and pop-able that you just blow right through them! haha

  10. says

    These sound like the Parmesan crackers we made at school last week, which I immediately dubbed homemade cheez-its. They were so buttery and flakey, and we enjoyed them with wine on our picnic field trip. These sound delicious with the rosemary, definitely making them grown up! Haves great super bowl weekend, Ashley!

  11. says

    You should totally, absolutely, 100% rename this post “fancy-pants homemade cheez-its”! Hahaha that literally made me laugh. And I’m so with you on forgetting to post photos and recipes from months ago! I’m guilty of that as well!

    Love the rosemary gruyere combo in these! So perfect to complete a kick-butt cheese and charcuterie board!

  12. Elisa @ Insalata di Sillabe says

    Love this fancier version of cheez-its! Rosemary is one of my absolute favorite herbs and when paired with gruyere makes for the perfect combo!

    xo, Elisa

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