Friday, May 29, 2015

FINN CRISP Thin Crispbread with Kale-Basil Pesto


Let's talk about crackers. Do you like crackers? I LOVE crackers. I don't know what it is about them exactly but they excite me. Haha!


Somehow FINN CRISP must have known about my love of crackers because they reached out to us and we got a few boxes of their Original Rye Thin Crispbread. Okay, these are crispbreads and not crackers but same sort of idea. I was going to compare them to Melba Toasts but they don't exactly have that mini toast appearance and they are much thinner and crisper. 


They have awesome texture! The best part about it is that they don't crumble apart when you bite into them! SUPER! They're sturdy and crunchy. You could load these babies up real well with toppings and they would definitely withstand it. They've got a great rye flavour. It's strong but not overpowering.

The one thing I will warn you against is scarfing these down quickly, otherwise they'll cut you up. They'll cut up your throat.


You can use these crispbreads to make some appretizers but they make a great accompaniment to a plate of veggies for a healthy snack, too. They'll high in fibre and that's just marvelous. 


In the first picture I topped the crispbread with Daiya Plain Cream Cheese and a kale-basil pesto, plus cherry tomato.

Kale-Basil Pesto
adapted from The Oh She Glows Cookbook

Ingredients
1 garlic clove
2 stems of kale, destemmed and roughly chopped
1 cup fresh basil leaves
1/4 cup hemp seeds
1/4 cup sundried tomatoes, the ones that come in oil
1 tbsp orange juice
2 tbsp water
1 tbsp olive oil
1/4 tsp sea salt

Directions
Place the garlic clove in a food processor and pulse 'til minced. Place the rest of the ingredients in the food processor and pulse until smooth. Scrape down the sides as needed in between pulses.

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