Pimento Cheese And Crackers

Pimento Cheese with Salt-and-Pepper Butter Crackers with Cava from Dominio de Requena

Serves 12

Making crackers from scratch may seem slightly time-intensive, but these are a breeze with a food processor…and it gives you plenty of time to sip some Cava while you wait for them to bake - what’s not to like?!

  1. Make the crackers in the bowl of a food processor, pulse both flours with the baking powder, sugar, salt and 1/4 teaspoon of pepper. Add the cubed butter and the oil and pulse until the mixture resembles coarse meal. Add the water and pulse just until the dough comes together. Transfer to a lightly floured work surface and knead several times. Divide the dough in half and form into two 1-inch-thick squares. Wrap in plastic and refrigerate for 1 hour.
  2. Line 2 baking sheets with parchment paper. On a lightly floured work surface, using a lightly floured rolling pin, roll out 1 piece of dough to a 1/8-inch-thick square. Using a fluted pastry cutter, cut the dough into twenty-four 2½-inch squares. Arrange the crackers on the prepared baking sheets, spaced 1/2 inch apart. Poke 4 rows of holes in the centre of each cracker. Freeze the crackers until firm, 30 minutes.
  3. Preheat the oven to 200°C (400°F). Brush the crackers with half of the melted butter; sprinkle with pepper. Bake for 12 to 15 minutes, shifting the pans halfway through. Transfer the crackers to a rack to cool. Repeat Steps 2 and 3 with the remaining dough. 3While the crackers are baking, make the pimento cheese in a food processor by pulsing the garlic until finely chopped. And then add the remaining ingredients and pulse until well blended. Scrape the pimento cheese into a large bowl and refrigerate for at least 1 hour before serving with the crackers and a glass of our deliciously refreshing Dominio de Requena Cava Brut Nature NV
2 cups all-purpose flour, plus more for dusting
2 cups whole-wheat pastry flour
2 tablespoons baking powder
2 tablespoons sugar
1 1/2 teaspoons table salt
1/4 teaspoon pepper, plus more for sprinkling
10 tablespoons unsalted butter, cubed and chilled, plus 3 tablespoons melted butter
6 tablespoons rapeseed oil
2/3 cup plus 2 tablespoons cold water
2 garlic cloves, crushed
1 jarred roasted red bell pepper, chopped
8 ounces sharp cheddar cheese, shredded (2 cups)
8 ounces mozzarella cheese, shredded (2 cups)
4 ounces cream cheese at room temperature
1/2 cup mayonnaise
1 teaspoon cayenne
1 teaspoon salt