Adapted from French Appetizers
(Gibbs Smith 2019), by Marie Asselin. These crunchy seed crackers come from my friend and fellow blogger, Marie Asselin. Her book is devoted to the art of French entertaining, filled with both classic and contemporary appetizers and nibbles. These crunchy yet tender seed crackers are one of my favorites. Olive oil, sea salt and herbs de Provence give the crackers a lovely flavor (herbs de Provence is found in the spice aisle of most grocery stores, but if you can’t find it you could use an Italian seasonings mix or your favorite dried herb blend). The crackers are delicious with dips, such as my Creamy Pea Dip
, or any soft cheeses. I especially like to serve them with marinated feta, which I make by dousing a block of feta with good quality olive oil and a smattering of fresh herbs. To make the crackers gluten-free, I use brown rice flour as Marie suggests (you can use all-purpose flour in its place).