+
0 (0)

Breads, Vegetarian

Seeded crackers

Seeded crackers
Mel Melcon / Los Angeles Times

A bright, pungent tapenade spiked with anchovies and lemon juice and long wedges of tortilla crackers studded with sesame seeds make a winning combination of appetizers. Ciudad's house olive tapenade recently caught the attention of the Food section website producer, ... Read more

Total time: 20 minutes | Makes 60 crackers
  • 1/2 cup flax seeds
  • 1/2 cup sesame seeds
  • 1/2 cup poppy seeds
  • 1 egg
  • Salt and freshly ground black pepper, to taste
  • 12 (8-inch) white or whole wheat flour tortillas

Step 1Heat the oven to 350 degrees. Lightly grease two baking sheets. Combine the seeds in a shallow bowl or on a plate.

Step 2Whisk together the egg, 2 tablespoons of water, salt and pepper to make an egg wash. Brush the egg wash onto the tortillas, then dredge each tortilla in the seed mixture to coat.

Step 3Place the seed-coated tortillas onto the baking sheets and with a pizza cutter, using an "M"-shaped motion, cut each tortilla into long triangular wedges. Bake for 10 minutes, until crispy and lightly golden.

Note: From Susan Feniger and Mary Sue Milliken.

HAVE YOU TRIED


Hickory-smoked spare ribs
Hickory-smoked spare ribs

Hummus tehina
Hummus tehina

Pleasey cheesecake
Pleasey cheesecake

Rosemary pain perdu with sauteed apples, Chantilly cream and Armagnac caramel sauce
Rosemary pain perdu with sauteed apples, Chantilly c...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Gruyere and walnut bread
Apple bacon coffeecake
Pepper-Parmesan bread
Dinner rolls