I love extending a last-minute invitation for a happy hour glass of wine to friends in the neighborhood. Karen from Hooked on Fish frequently gets the nod on delivery day. If we’re her last stop of the day, we’ll pour the first glass of the evening. It’s just a chat, a sip and a nibble, then off we go on our separate ways.
An understated but perfect moment deserves an equally chill snack – it’s often just a bowl of nuts or olives. But we’ve now discovered this delectable morsel, destined to become the new happy hour nosh at our house. The rustic looking cracker/biscotti/flatbread is not pretty at all, but man oh man, this salty, tangy, flavor-filled mouthful goes perfectly with a dry white wine. Crunchy from being double-baked, aromatic from toasted almonds, bursting with briny goodness from the olives. Perfect!
An understated but perfect moment deserves an equally chill snack – it’s often just a bowl of nuts or olives. But we’ve now discovered this delectable morsel, destined to become the new happy hour nosh at our house. The rustic looking cracker/biscotti/flatbread is not pretty at all, but man oh man, this salty, tangy, flavor-filled mouthful goes perfectly with a dry white wine. Crunchy from being double-baked, aromatic from toasted almonds, bursting with briny goodness from the olives. Perfect!
| Printable Recipe- Salted Olive Crisps |
Salted Olive Crisps
Recipe source: My Paris Kitchen: Recipes and Stories, by David Lebovitz
INGREDIENTS:
DIRECTIONS:
Recipe source: My Paris Kitchen: Recipes and Stories, by David Lebovitz
INGREDIENTS:
- ½ cup (70g) all-purpose flour
- ½ cup (70g) whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon herbes de Provence
- ½ teaspoon sea or kosher salt
- ½ teaspoon baking soda
- ½ teaspoon freshly ground black pepper
- 1 cup buttermilk
- 1/3 cup (45g) almonds, very coarsely chopped
- 1/3 cup (60g) oil cured olives, pits removed, packed and coarsely chopped (about 20 olives)
DIRECTIONS:
- Preheat the oven to 350°. Spray a 9” loaf pan with non-stick spray, or oil it lightly. Line the bottom with a piece of parchment paper.
- In a bowl, whisk together the flours, sugar, herbes de Provence, salt, baking soda, and pepper.
- Stir in the buttermilk, mix in the olives and nuts. Pour into the baking pan.
- Bake for 30 minutes, until it feels set in the center. Remove from oven and let cool for 5 minutes.
- Run a knife around the edges to loosen it, remove from the pan and set on a wire rack to cool.
- Decrease the oven temperature to 325°. Line two baking sheets with parchment paper.
- Holding the outside edges of the loaf firmly, to keep the edges from crumbling, slice the loaf as thinly as possible, aiming for ¼” thick slices. Lay the slices on the baking sheets.
- Bake for 30-35 minutes, flipping the slices after 15 minutes. Keep an eye on them during the last few minutes of cooking, you want them to be a deep golden brown, so they’ll crisp up when cooled.
- Cook’s Note: It took much longer for my slices to become crisp enough and golden-brown enough. I probably cut the slices too thick. Stick with it and allow the extra time if needed, but keep a close eye on the baking sheets to avoid burning.
- Remove from oven and cool completely on wire racks.
- Serve plain or with soft cheeses or spreads.
- The crisps can be stored for up to 1 week in an airtight container, although they will lose some of their crispness.
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