Polenta Cheese Crackers & Eggplant Melon Seed Dip
Polenta Cheese Crackers {and canapes} and a cracker of a dip. The oh-so-delicious smooth Eggplant Melon Seed Dip comes together in seconds. Both the crackers and the dip are beautifully flavoured by an earthy, deep, aromatic organic garlic infused extra virgin olive oil from @Azafraninfusions.
Ingredients
Polenta Crackers & Canapes
- 1/2 cup polenta
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp smoked sea salt
- 1/4 cup Azafran infusions (garlic)
- 50 g grated cheddar
- 1/4 cup water {as required}
Eggplant Melon Seed Dip
- 1 eggplant, roasted, cooled
- 1/4 cup Azafran infusions (garlic)
- 1/2 cup musk melon seeds
- 1/4 cup yogurt
- 1 lime Juice of
- 1/2 tsp smoked paprika
- Smoked sea salt to taste
- Fresh basil, pomegranate pearls, garlic slivers and roasted chilli flakes to garnish
- Azafran organic garAzafran infusions (garlic) to drizzle over
Instructions
Polenta Crackers & Canapes
- Place all ingredients except water in bowl of stand mixer. Mix on low speed for 1 minute.
- Add in enough water to make firm pliable dough. Leave to rest covered for 10 minutes while you preheat the oven.
- Preheat the oven to 190C.
- Roll out as thin as possible on a lightly floured surface and cut out with fluted cookie cutter {or in any shape you wish}.
- Reduce oven temperature to 180C. Transfer cutout crackers to a parchment lined baking tray and bake for 15 minutes, until the edges begin to get slightly golden.
- Cool completely on cookie racks.
- Note: You can make canapes the same way but in a mini pie pan if you like.
Eggplant Melon Seed Dip
- Place all ingredients in bowl of blender and process until smooth.
- Taste and adjust seasoning. Transfer to a bowl, cover firmly and chill until ready to serve.
- Garnish with fresh basil, pomegranate pearls, garlic slivers and roasted chili flakes. Drizzle over Azafran Infusions (garlic)
- Serve with crackers, or pipe into canapes.
- Note: makes 1 1/2 dozen crackers + 1 dozen canapes