|Sini Fulvi Drunken Goat Cheese|
|Humbolt Fog Grande|
|Top left: Manchego El Trigal aged 6 months; Bottom left: Amadeus Schardinger|
|Jarlsberg in the back|
1. Savory Pie Crust Za'atar Cookies and variety of crackers and slices of breads
2. Quince Jam and Fig Chutney or any other jams you like.
3. 5-6 cheeses varying from soft like brie to semi-firm and firm. Also from mild cheeses to more pungent varieties like blue cheese and Tallegio. I also do take into account shapes, colors and textures of the cheeses and rinds for contrast and interest. You can make an all American themed cheese plate. This time I used:
A. Humbolt Fog Grande, Cypress Grove Chèvre (American)
B. Sini Fulvi Drunken Goat Cheese (Spanish)
C. Manchego El Trigal aged 6 months (Spanish)
D. Amadeus Schardinger (Austrian. I don't know the particular for this brand)
E. Tallegio CA D'Ambros (Italian. Not pictured. I'm so obsessed with it! Always in the fridge!)
F. Jarlsberg (Norwegian. I had it in my fridge!)
4. A cluster of grapes (I never include citrus or tangy fruits)
BTW, the savory pie crust za'atar cookies go really well with tea and soup too.
Savory Pie Crust Za'atar Cookies
1/2 pie crust dough
Some flour for dusting
1 egg, whisked
Dust rolling surface and rolling pin with some flour and roll out the dough to desired thickness. I rolled it out to 2/8 inch thickness. Form rounds with desired cookie cutter. Mine was 1 1/2 inches radius. Lay 1/2 inch apart on a parchment paper lined cookie sheet. Refrigerate for at least an hour before baking.
Pre-heat oven to 350F.
Brush the savory cookies' tops lightly with an egg wash, sprinkle with some za'atar and bake the za'atar cookies for 12-14 minutes (oven temperatures vary).
Author's note: You can make the pie crust dough up to 3 days ahead and keep it refrigerated. These za'atar cookies were best rolled out and baked the day of. Though I couldn't resist munching on the leftovers the next day, even if a day's old consistency changes the flakiness.