I love crackers. It’s a problem. I could eat through a box of woven wheats in a day, too easy. But those little salty crunchy bits are so gosh darn expensive anywhere you go. And then when I realized how easy it is to make ‘em from scratch at home, the problem got worse. I can barely bring myself to drop the near five bucks on a box of Triscuits now that I’ve seen the do-it-yourself-you-bum light.
This isn’t a post about making crackers though, or Triscuits for that matter. Maybe a homemade cracker post will come eventually, but I haven’t quite found the right recipe to fill my craving. I do make exceptions now and then on my splurging and caved at DiBruno today when I bought some of the often wrote about Ines Rosales savory olive oil tortas. I’ve read about them many times, but hadn’t taken the plunge yet. They cost a little more than said box of Triscuits, but holy cow, were they worth every penny. Six handmade, hand-wrapped tortas that max out at six ingredients (eight counting the addition of rosemary and thyme in my pack) on the nutrition label. And hey! You’ve heard of all these ingredients.
They’ve been making these things for a hundred years in Seville, Spain. And to call them crackers would be a misnomer. They’re more comparable to a flaky pie crust that’s more savory than sweet.
I opted for the Rosemary and Thyme variety and scarfed three of the six for lunch with some Manchego and Sicilian Pepperoni. All I’ve been able to think about this afternoon is what will become of the other three. Maybe some hummus and capers? Maybe some melty gruyere? Ok, Im stopping now.