Category Archives: fleur de sel

Rosemary Olive Oil Crackers

Rosemary olive oil crackers, what a fun recipe to make and serve with a salad or as part of a cheese course for a party. They are simple to make, the only thing you need to know is that the dough is fairly stiff to roll out but very forgiving, once you make your first batch of crackers you’ll be hooked! I like to eat them plain or with strawberry jam.

I think it’s going to rain again this weekend. It’s good for the garden and we need the water but I think we’re all ready for some sunshine, what a change from last year when everything was so dry. I’m looking forward to taking a digital photography class tomorrow morning, I hope to improve my picture taking skills and especially to learn more about lighting for photography. If it doesn’t rain I may go to the farmers market and look for herbs!

Ingredients and Directions
adapted from ‘The Herb Farm Cookbook’ by Jerry Traunfeld

2 cups European-style artisan flour from King Arthur Flour, or 1 & 1/2 cups all purpose flour plus 1/2 cup rye, barley or white whole wheat flour
3/4 teaspoon sea salt
3 teaspoons finely chopped fresh rosemary, plus extra for sprinkling on top of crackers
4 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, more if needed
1/2 teaspoon Fleur de sel, for sprinkling on top of crackers

Preheat the oven to 425°F

In a medium mixing bowl stir together the artisan flour or flours with the salt and rosemary.Stir in 3 tablespoons of the olive oil and rub the mixture together between your fingers breaking up any lumps until the mixture is the texture of coarse cornmeal. Sir in the milk and the water to form a medium stiff dough, if it is too dry add more water a little bit at a time.

Line a baking sheet( about 16×12) with parchment paper, remove the parchment paper and set aside. Roll the dough into a rectangle the same size as the pan. Roll it up on the rolling pin and unroll it on the parchment. With a pastry or pizza cutter, cut the dough into crackers, 6×4 grid for 24 crackers. Brush the tops of the crackers with olive oil, sprinkle with rosemary and the Fleur de sel. Place the parchment paper back into the baking sheet.

Bake the crackers until they are browned around the edges and in spots through out the crackers. Slide the crackers on to a rack to cool. If the crackers in the middle of the pan are not done enough, return them to the oven for 3-4 more minutes. I brushed the tops with a little more olive oil while they were cooling. Let cool for 30 minutes before serving. Store for up to one week in an airtight container.

Makes 24 crackers


Grilled Asparagus with Buffalo Mozzarella, Picholine Olives and Cherry Tomatoes

Early spring vegetables are perfect grilled, especially asparagus when the stalks are thin and tender. There is no need to blanch them before grilling and that makes this appetizer recipe even simpler to prepare. I can’t eat enough asparagus this time of year so when I fell in love with a grilled asparagus appetizer with Buffalo mozzarella at Palio d’asti in San Francisco’s Financial District, I naturally began to think about how I could make it at home. The original recipe had marinated sun dried tomatoes but the first time I tried to make it the flavors of the tomatoes overpowered the rest of the ingredients, not like at the restaurant, where they were perfect! So, rather then bang my head against the proverbial kitchen wall, I opted for the fresh cherry tomatoes which are from Arizona, where it’s hot enough to grow tomatoes this time of year, lucky people. We enjoyed this grilled asparagus appetizer last night before a dinner of roasted chicken, potatoes and a green salad.


1 small bunch asparagus, washed and trimmed
1/2 Buffalo mozzarella, cut in 2-3 slices
1/4 cup cherry tomatoes, sliced
1/8 cup Picholine olives
2 tablespoons olive oil, for grilling and finishing
1/4 teaspoon lemon zest
Sprinkle of fleur de Sel
Sea salt to taste, for grilling asparagus


Heat up the grill pan, brush the asparagus with olive oil, sprinkle with sea salt and grill over medium high heat until tender with nice grill marks. Transfer to heat proof plate and set aside.

Preheat the broiler

Slice the cherry tomatoes and green olives, set aside.

Slice the mozzarella, place on top of the asparagus and put under the broiler for just a few minutes until cheese softens and slightly melts over the asparagus, don’t let it brown. Carefully remove from oven, salt the mozzarella with the fleur de sel, sprinkle with the olives, cherry tomatoes, lemon zest and olive oil.

Serves 2 for an appetizer