Simple wholesome ingredients for a better snacking experience.
To help you make every occasion, as well as every day, memorable, we craft our products using traditional recipes and only the finest ingredients.
Inspired by Time Honored Recipes
Simply crafted and hand-packed, our mission is to make food you are proud to serve, and enjoy. All baked fresh just for you, and ideal for any celebration of life, love and food.
Discover a wealth of creative recipes and serving suggestions with new ones added all the time—for sharing Croccantini® crackers. Whether you’re serving small plates at a holiday gathering, unique hors d’oeuvres on the patio, sophisticated fare at an office party or weeknight desserts for your family, you’ll find bountiful ideas to use tonight—and inspiration for future creations of your own.
CHEESY BEER DIP
Easy, cheesy, and yummy too! A great appetizer option for gamedays, or low-key entertaining.
266ml flat beer
453g. sharp cheddar cheese, cut into 1-inch cubes
1 garlic clove, minced
1/4 medium onion, minced
1/2 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1/2 teaspoon horseradish sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon dry mustard
Pour beer into a glass and allow it to go flat for at least an hour.
Place all ingredients except beer into food processor. Pulse a few times to completely mix ingredients. Pour flat beer through chute while processor is running. Blend for 2-3 minutes or until smooth and creamy.
Transfer to an airtight container and place in refrigerator for 1-2 days before eating.
FIG, GOAT CHEESE PANCETTA CROCCANTINI
The perfect small bite for a large gathering or small get-together!
2 cups dried white wine
2 tbs plus 1 tsp honey
6 dried Mission figs
2 whole star anise
3 oz pancetta, sliced into ¼” thick slices
8 oz goat cheese
2 tbs lemon juice
1 tsp chopped fresh mint; plus 2 tbs for sprinkling
¼ tsp kosher salt
In medium saucepan combine the wine, 2 tbs honey, the figs and star anise.
Bring to a boil over medium heat
Reduce the heat to low and simmer until the figs are plump and tender (about 20 mins)
Transfer the figs to a cutting board to cool for 5 minutes.
Then cut the figs into ¼” slices. Discard the anise and bring the liquid back to a boil over medium heat. Cook until mixture is thick and reduced to ¼ cup. Transfer the syrup to a small bowl and cool to room temperature
Place a rack in the center of the oven and preheat to 375 degree.
Place the pancetta on a baking sheet and bake until the slices are crispy and brown (about 6 mins). Set aside to cool then chop.
In a medium bowl combine the goat cheese, lemon juice and 1 tsp of honey, the chopped mint and salt. Spread 1 tbs of the goat cheese mixture on each ‘crostini’
Drizzle with the reserve syrup