rosemary olive oil crackers

Lo que empieza, termina.

That's what one of my best friends at my old job told me, and he's right. As the end of the month nears, what began is definitely ending, and we are scrambling to get out of our apartment in anticipation of our move to Spain.

Apartment B, we will miss you.  You were there for us, with your two bedrooms and paneled walls and surpisingly rich backyard soil and low water pressure, through the good and the bad.

We had so many great memories, and meals, around the table and on our beaten up well-loved secondhand sofa. Before we completely dismantled the remnants of our nearly two years there, I wanted to have one more night around the table with my closest friends.  The three of my girls/dance partners/loved ones came over for what started as a meager potluck and turned into a three-course feast.

The extravagance began when I noticed I had no crackers to go with the Cacio di Roma, Manchego and Belle Chevre  that we were going to enjoy with our lovely homemade aperitif. No store, I thought, I'll just whip up some crackers. So I clipped some rosemary from outside and took out the pantry staples I was trying to use up and came up with these crackers.  They're delicious and taste of olive oil, which is far more appealing to me than an overly buttery or cheesy vibe. Just make sure to roll them out super thin! They bake up crisp and flaky, in less time than it takes you to run to the grocery store.

A perfect going away cracker. Whatever that means.

rosemary olive oil crackers

2 cup all-purpose flour, more as needed

1 tsp salt

1 tsp freshly cracked black pepper

1 tbsp fresh rosemary, finely chopped

6 tbsp extra virgin olive oil

1/2 cup cream

milk as required

Preheat oven to 400°F/200°C.

Whisk together flour, salt, pepper, rosemary.  Add the oil with a fork or pastry blender until mixture resembles coarse crumbs.

Add most of the half cup cream and combine with your hands. Continue adding liquid, switching to milk if needed until dough comes together well.

Roll out dough on lightly floured baking sheet until very thin, and score if you want to break the crackers cleanly.

Bake until light golden brown, about 15 minutes.