These crackers with toppings make for a great snack or light meal. Whether its chorizo, salmon or roasted beetroot there are so many options to fill your cravings.
Serves88
Prep time20 mins20 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
Crackers, to serve
Chorzio & chilli
Sweet potato dip, to serve
Sliced cooked chorizo sausage, to serve
Thyme sprigs, to serve
Thinly sliced red chilli, to serve (optional)
Smoked salmon & dill
Baba ganoush dip, to serve
1 red onion, thinly sliced
¼ cup (60ml) red wine vinegar
2 tbs caster sugar
2 tsp salt
Thinly sliced smoked salmon, to serve
Dill sprigs, to serve
Beetroot & fetta
Beetroot dip, to serve
Drained marinated fetta, to serve
Baby rocket leaves, to serve
Pesto & roasted capsicum
Basil pesto dip, to serve
Sliced roasted peppers (capsicum), drained, to serve
Lemon zest, to serve
Basil leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the crackers on a large serving platter.
Step 2
To make the chorizo and chilli, spread crackers with sweet potato dip. Top with chorizo, thyme and chilli.
Step 3
To make the smoked salmon and dill, place the onion in a bowl. Add the vinegar, sugar and salt. Set aside for 5 mins to soak. Drain. Spread crackers with baba ganoush dip. Top with smoked salmon, onion and dill sprigs.
Step 4
To make the beetroot and fetta, spread crackers with beetroot dip. Sprinkle with fetta and baby rocket leaves.
Step 5
To make the pesto and roasted capsicum, spread crackers with pesto dip. Top with capsicum. Sprinkle with lemon zest and basil leaves.
