50 Ideas to Upgrade Your Crackers: Recipe Iseasy

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1. Pear Chutney with Blue Cheese Saut 1/2 cup diced onion, 1 minced garlic clove, and 1/2 teaspoon each of chopped thyme and rosemary in 1 tablespoon butter until softened, about 5 minutes. Add 2 small peeled pears, diced, and 2 tablespoons white balsamic vinegar; cook until pears are tender, roughly 6 to 8 minutes. Let the mixture cool, then stir in 1/2 cup crumbled blue cheese and 1 teaspoon honey. Spread on crackers and garnish with chives.
2. Apple-Cranberry Chutney with Cheddar Simmer 2 peeled Gala apples, diced, with 1 1/2 cups water, 1/2 cup cider vinegar, 1/3 cup dried cranberries, 1/4 cup brown sugar, 1 minced shallot, 2 teaspoons mustard seeds, and 1 teaspoon kosher salt in a saucepan until the mixture becomes soft and nearly dry, about 40 minutes. Cool before serving. Place sliced cheddar cheese on crackers and top with the chutney.
3. Brandied Figs with Brie Microwave 6 halved dried figs in a bowl with 2 tablespoons each of brandy and water, covered, till steaming (around 1 minute); cool them down. Lay sliced brie on the crackers and top with the figs. Drizzle with honey and sprinkle with salt and pepper.
4. Tangerine and Beet Spread labneh over crackers. Add thin slices of cooked beets and fresh tangerine segments on top. Finish with a sprinkle of za'atar and salt.
5. Blood Orange and Fennel Mix 3 tablespoons softened butter with 1/2 teaspoon crushed fennel seeds and freshly ground black pepper to taste. Spread this on crackers and garnish with thin fennel slices, blood orange segments, and fennel fronds. Sprinkle with flaky sea salt and additional pepper.
6. Roasted Grapes with Taleggio Toss 1 1/4 cups halved red seedless grapes with 1 tablespoon olive oil and 1 teaspoon chopped rosemary on a baking sheet; season with salt and pepper. Roast in a 450F oven until the grapes brown slightly, about 12 to 14 minutes. Arrange slices of taleggio cheese on crackers and top with the roasted grapes.
7. Lemon Ricotta with Anchovies Combine 1/2 cup whole-milk ricotta with 1 teaspoon lemon zest, 1 teaspoon chopped marjoram, and 1/4 teaspoon kosher salt. Spread on crackers, then layer with chopped roasted peppers and halved anchovy fillets.
8. Turmeric Egg Salad Whisk 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon turmeric powder, and a pinch of salt. Fold in 4 finely chopped hard-boiled eggs, 1 tablespoon chopped preserved lemons, and 1 tablespoon chopped cilantro. Serve on crackers and top with toasted pine nuts and extra cilantro.
9. Bistro Deviled Egg Mix 1/2 cup mayonnaise with 3 tablespoons chopped cornichons, 1 tablespoon each Dijon mustard, chopped chives, and chopped tarragon, plus 1 teaspoon lemon juice, salt, and pepper to taste. Spread on crackers and garnish with sliced hard-boiled eggs, radishes, and additional chives and tarragon.
10. Shrimp with Guacamole Toss 8 ounces peeled, deveined medium shrimp with juice of 1 lime, 1 minced garlic clove, 1 tablespoon olive oil, and 1/4 teaspoon each cumin, chipotle powder, and kosher salt. Cook on a grill pan over medium-high heat until cooked and charred, about 1-2 minutes per side. Spread guacamole on crackers and top with shrimp, sliced red jalapenos, and cilantro.
11. Thai Chili Shrimp Cook 1 pound peeled, deveined shrimp in 2 tablespoons vegetable oil over medium-high heat for about 45 seconds each side until nearly done. Add 3 tablespoons sweet Thai chili sauce, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar; toss and cook for an additional minute until glossy. Place shredded iceberg lettuce on crackers, top with shrimp, sliced scallions, cilantro, and sliced Thai chiles.
12. Herring with Cucumber Combine 4 tablespoons softened butter with 4 teaspoons horseradish mustard and spread on crackers. Top with pickled herring (pat dry), thin cucumber slices, red onion, and fresh dill.
13. Vegetable Sushi Mash 1/2 avocado with 2 teaspoons lemon juice and a pinch of salt. Mix 1/4 cup each diced cucumber, radish, and scallions with 2 tablespoons diced seeded jalapenos, 2 teaspoons soy sauce, and 1 teaspoon rice vinegar. Spread avocado mash on crackers, then top with the vegetable mixture and thin strips of nori seaweed.
14. Tuna Sushi Season a 6-ounce tuna steak with salt and pepper, then press into sesame seeds. Quickly sear in a hot skillet with vegetable oil for 1 minute per side; slice thinly. Prepare Vegetable Sushi Crackers (No. 13), adding 1/2 teaspoon wasabi paste to the avocado mash, then garnish with seared tuna slices.
15. Smoked Salmon with Pickled Onion Whisk 1/2 cup water, 1/4 cup cider vinegar, 2 teaspoons sugar, and 1 teaspoon kosher salt; pour over 1/2 thinly sliced red onion. Let sit for 1 hour, then drain. Mix 4 tablespoons softened butter with 2 teaspoons each chopped capers and dill; season with salt and pepper. Spread on crackers and top with smoked salmon, pickled onion, and dill sprigs.
16. Smoked Trout with Apples Spread crme frache over crackers, then layer with thinly sliced green apple, Dijon mustard, flaked smoked trout, and chopped chives.
17. Maryland Crab Mix 3 tablespoons mayonnaise with 2 teaspoons each Dijon mustard and lemon juice, 1/2 teaspoon Old Bay seasoning, Worcestershire sauce, 1 sliced scallion, and hot sauce to taste. Fold in 8 ounces lump crabmeat; season with salt and pepper. Serve on crackers topped with scallions and additional Old Bay.
18. Roasted Tomato with Basil Toss 1 pint halved grape tomatoes with 1 tablespoon olive oil, salt, and pepper; roast at 400F until tender, about 15 to 20 minutes. Blend 4 ounces goat cheese with 1 tablespoon chopped basil, 2 teaspoons dried oregano, and 1 minced small garlic clove. Spread cheese mixture on crackers and top with roasted tomatoes and torn basil leaves.
19. Sun-Dried Tomato Relish Drain 1/2 cup oil-packed sun-dried tomatoes, reserving the oil. Chop tomatoes finely and combine with 1/2 cup toasted chopped walnuts, 2 tablespoons olive oil, 1 tablespoon reserved tomato oil, 1 tablespoon chopped thyme, 1 teaspoon white wine vinegar, 1/2 teaspoon orange zest, and a pinch of sugar. Spread mascarpone on crackers and finish with the tomato relish.
20. Mushrooms with Herb Cheese Saut 8 ounces sliced mixed mushrooms in 2 tablespoons each butter and olive oil until golden, about 4 to 5 minutes. Add 2 teaspoons lemon juice and season with salt and pepper. Spread soft garlic-and-herb cheese on crackers, then top with mushrooms, parsley, and lemon zest.
21. Broccoli Pesto with Dill Havarti Boil 1 cup broccoli florets in salted water until tender, about 4 minutes. Drain and rinse with cold water. In a food processor, pulse broccoli with 1 tablespoon toasted pine nuts, 1 small garlic clove, 1/2 teaspoon mustard powder, and 1/2 teaspoon kosher salt. Add 2 tablespoons olive oil and 1 tablespoon water; pulse to combine. Arrange sliced dill havarti on crackers and top with broccoli pesto.
22. Spinach-Feta with Red Peppers Pulse half of a 10-ounce package frozen spinach (thawed and drained) with 1/2 cup plain Greek yogurt, 2 tablespoons each olive oil, chopped parsley, dill, and scallions; season with salt and pepper. Stir in 1/2 cup crumbled feta cheese. Spread on crackers and top with diced roasted red peppers.
23. Middle Eastern Cauliflower Cut half a small cauliflower head into florets and halve them. Toss with 3 tablespoons olive oil, 1/2 teaspoon each hot smoked paprika, ground cumin, coriander, 1 grated garlic clove, and a pinch of salt. Roast at 450F for 20 to 25 minutes until browned. Spread baba ganoush on crackers and top with cauliflower and chopped parsley.
24. Curried Chickpea Mash Saut 1 teaspoon minced peeled ginger, 1 teaspoon minced garlic, and 1 1/2 teaspoons curry powder in 2 tablespoons butter over medium heat for 1 minute. Add a 15-ounce can of drained chickpeas, 3/4 cup water, and 2 teaspoons mango chutney; season with salt and pepper. Simmer, mashing slightly, until dry, about 8 to 10 minutes. Spread on crackers and top with plain yogurt, sliced cucumber, and cilantro.
25. Eggplant with Pomegranate Seeds Slice 2 small Chinese eggplants into 1/2-inch thick rounds. Cook in 1/4 cup olive oil over medium-high heat in a large nonstick skillet for 3 to 4 minutes per side until browned; season with salt and pepper. Mix 1/3 cup plain yogurt with 1 teaspoon olive oil and a pinch of salt. Place eggplant on crackers; spread with yogurt sauce, sprinkle za'atar, pomegranate seeds, and cilantro.
26. Harissa Carrots with Hummus Saut 1 1/2 cups sliced carrots in 2 tablespoons olive oil over medium heat until soft, about 15 minutes. Stir in 2 teaspoons harissa paste and salt; cool, then mix in 2 tablespoons chopped cilantro. Spread hummus on crackers and top with the carrots.
27. Bacon Jam with Goat Cheese Cook 1 pound chopped bacon with 1 sliced shallot over medium heat until brown, about 20 minutes; drain fat. Add 1/3 cup cider vinegar, 1/3 cup brown sugar, 1/3 cup water, and 1 tablespoon chopped thyme; cook until jam-like, about 10 minutes. Season with pepper and cool. Spread goat cheese on crackers and top with bacon jam and chopped chervil or parsley.
28. BLT with Rmoulade Whisk together 1/4 cup mayonnaise, 1 tablespoon chopped cornichons, 1 tablespoon grainy mustard, 1 sliced scallion, 1 teaspoon ketchup, 1 teaspoon hot sauce, and a pinch of salt. On crackers, layer baby lettuce, thin plum tomato slices, cooked bacon pieces, and a dollop of rmoulade.
29. Butternut Squash with Nduja Toss 2 cups thinly sliced butternut squash (cut into 1 1/2-inch squares) with 1 tablespoon olive oil, salt, and pepper. Roast at 450F until browned, about 15 to 20 minutes. Spread nduja (spicy spreadable sausage) on crackers and top with the roasted squash and fresh oregano.
30. Butternut Squash with Caponata Prepare like Butternut Squash with Nduja (No. 29), but add 1 tablespoon red wine vinegar with the olive oil; roast for 20 to 25 minutes, then slice the squash into matchsticks. Arrange on crackers without nduja and top with caponata, ricotta salata, and fresh oregano.
31. Caviar Butter Mix 6 tablespoons softened butter with 1 tablespoon caviar. Spread on crackers and finish with sliced radishes, chopped chives, and flaky salt.
32. Jalapeo-Cheddar Combine 1/2 cup softened cream cheese with 1/2 cup shredded smoked cheddar and 1 thinly sliced scallion. Spread on crackers and top with jalapeo slices.
33. Chicken Nachos Toss 2 cups shredded rotisserie chicken (skin removed) with 1/2 teaspoon chili powder. Spread refried beans on crackers, top with chicken and a Mexican cheese blend; broil until cheese melts, 1 to 2 minutes. Finish with pico de gallo, sour cream, sliced scallions, and crumbled tortilla chips.
34. Mexican Street Corn Mix 2 tablespoons softened cream cheese, 1 tablespoon sour cream, 1/2 teaspoon lime zest, 2 teaspoons lime juice, pinch of chipotle chili powder and salt. Stir in 1 cup thawed fire-roasted corn. Spoon on crackers and top with crumbled Cotija cheese, sliced scallions, cilantro, and extra chili powder.
35. Spanish Ham and Cheese Spread quince paste on crackers and layer with thin slices of serrano ham and manchego cheese.
36. Ham with Mustard Butter Blend 6 tablespoons softened butter with 2 tablespoons whole-grain mustard. Spread on crackers and top with sliced ham and cornichons.
37. New York Hot Dog Halve cocktail franks lengthwise and cook in a skillet until browned, about 5 minutes. Spread spicy brown mustard on crackers and top with franks and drained sauerkraut.
38. Spicy Andouille Cook thinly sliced andouille sausage in a skillet over medium-high heat until browned, 3 to 4 minutes per side. Combine 1/4 cup softened vegetable cream cheese with 1/2 teaspoon hot sauce. Spread on crackers and top with sausage and celery leaves.
39. Hawaiian Spam with Pineapple Slice a 7-ounce can of Spam into 1/4-inch thick slices, then cut into 1-inch pieces. Cook in 2 tablespoons vegetable oil in a large skillet until browned, 2 to 3 minutes per side. Toss with 2 tablespoons teriyaki glaze. Serve on crackers topped with thin pineapple slices and sesame seeds.
40. Prosciutto with Artichoke Top crackers with slices of prosciutto, shaved Parmesan, marinated artichoke hearts, and baby arugula. Sprinkle with freshly ground pepper.
41. Salami-Olive Relish Combine 2/3 cup chopped salami, 1/2 cup chopped pimiento-stuffed olives, 2 diced celery stalks, 2 tablespoons each chopped parsley and olive oil, and 1 tablespoon red wine vinegar. Spread ricotta on crackers and top with the relish.
42. Soppressata with Olive Tapenade Spread goat cheese on crackers and top with black olive tapenade and thin slices of soppressata. Season with black pepper.
43. White Bean Spread with Pancetta Cook 6 chopped pancetta slices and 16 sage leaves in 2 tablespoons olive oil over medium heat until crispy, 6 to 8 minutes; remove with a slotted spoon onto paper towels. Transfer drippings to a food processor and add one 15-ounce can drained cannellini beans, 1/4 cup water, 1 garlic clove, salt, and pepper; puree until smooth. Spread the mixture on crackers, top with pancetta and crumble fried sage leaves over.
44. Banh Mi Toss 1/2 cup each julienned carrots and daikon radishes with 2 tablespoons rice vinegar, 1 tablespoon sugar, and 3/4 teaspoon kosher salt; let sit for 20 minutes. Spread Sriracha mayonnaise on crackers and top with sliced liverwurst, pickled vegetables, jalapeo slices, and cilantro.
45. Pt with Balsamic Onions Saut 2 sliced onions with 8 thyme sprigs in 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat until browned, about 10 minutes. Season with salt and pepper, reduce heat, and cook until caramelized, 20 minutes. Stir in 2 tablespoons balsamic vinegar and cool. Spread chicken liver pt on crackers, topping with onions and capers.
46. Buffalo Chicken Sprinkle shredded mozzarella over crackers. Toss 1 cup shredded rotisserie chicken (skin removed) with 3 tablespoons Buffalo sauce and distribute evenly on crackers. Broil until cheese melts, about 1 to 2 minutes. Garnish with chopped celery and blue cheese dressing.
47. Sesame Chicken Dredge 3 chicken cutlets in flour, dip in beaten egg, then coat with a mix of 1 cup panko breadcrumbs and 1/4 cup sesame seeds. Fry in 1/2 inch hot vegetable oil, turning once, until golden, 4 to 5 minutes. Season with salt, cut into bite-size pieces, and serve on crackers topped with spicy mayonnaise, sliced scallions, and cilantro.
48. Fried Chicken with Pepper Jelly Prepare chicken as in Sesame Chicken Crackers (No. 47), using a blend of 3/4 cup panko and shredded cheddar as a coating. Serve on crackers, topping with pepper jelly and sliced seeded jalapeos.
49. Steak with Fresh Salsa Season a 3/4-inch thick strip steak with salt and pepper. Cook on a grill pan over medium-high heat for 4 to 5 minutes per side for medium rare, then slice thinly. Mix 1/4 cup each diced yellow bell peppers, white onions, and tomatoes with 2 tablespoons olive oil, 2 tablespoons chopped parsley, 1 tablespoon red wine vinegar, and 1/4 teaspoon red pepper flakes; season with salt. Arrange steak on crackers and top with salsa.
50. Roast Beef with Horseradish Cream Mix 4 tablespoons softened cream cheese with 4 teaspoons horseradish. Spread on crackers and top with deli roast beef slices, capers, and dill. Season with salt and pepper.

Photography by Ryan Dausch

Summary of removals: After reviewing the entire list, I found that all 50 recipes are unique. There were no duplicate entries to remove. The content is clean and ready to use.