Hello….my name is Jill…and I am a snacker. As in, I would much rather eat 8 to 10 small “meals” a day than 3 large ones. I just feel better and work better this way. Don’t ask me why. So with that in mind…you can see why this post about Triscuit Toppings is right up my alley.
I have to chuckle at how it came about though. Sometimes I find “inspiration” in the ODDEST places! Take today…I was sitting at my desk working (and snacking on cheese and crackers) when I happen to notice these rather delicious-looking morsels on the back of the Triscuit box. Sure beats what I’m eating! (Although the Boursin cheese spread with garlic and herbs is pretty delicious in its own right sittin on top of a Triscuit.)
Upon closer inspection I notice the website Triscuit.com is listed with directions to go there for recipes. Oh I am on it! What I find is a goldmine of tempting Triscuit snack creations!
There is one SMALL problem with these “Triscuit SMALL Plates” however…it’s actually redirecting me to a website all about WINE PAIRINGS with the different types of Triscuits. (I think there are about 347 difference varieties now!) Well, as some of you may know who have read my “About Me” page, I am very blessed to be 4+ years clean and sober and hanging out on a wine tasting site is just tempting fate. :-)
So, I quickly download the free printable .pdf files and got the heck outta dodge! Whew! I came THIS CLOSE to falling off the wagon for your people! That’s how much I love all of you! lol. Of course I’m teasing….but I would do almost anything for you guys (and gals)….almost. ;-)
So….after all that….I present to you my favorite of the bunch! I think there were probably 20-25 in all.
Don’t those sounds perfectly delicious??? I can’t wait to try some of these on my favorite Triscuit crackers. What are my favorite Triscuit flavors? Well, I’m glad you asked! ;-)
Here they are in order of preference:
That being said…I haven’t been able to find the Roasted Garlic in any store I’ve looked in for well over a month now! I’m thinking I’m not the ONLY one who considers them their favorite.
Here are the Tempting Triscuit Toppings Recipes:
• 4 ounces creamy blue cheese • 2 teaspoons milk (if necessary) • 24 Triscuit Rosemary
& Olive Oil • 24 whole almonds (about 1 ounce), toasted and coarsely chopped
• 1 large firm but ripe pear, cored, and sliced thinly into 24 slices
In a small bowl, stir the cheese with a wooden spoon until it is creamy and spreadable.
If necessary, add the milk, 1/2 teaspoon at a time, to thin the mixture. Spread about
1/4 teaspoon cheese onto each cracker, and top with a pear slice. Sprinkle with almonds,
Creamy Smoked Salmon & Brie on the Rosemary & Olive Oil Triscuit
• 8 ounces double-crème Brie, cut into 24 slices • 3 ounces smoked salmon,
cut roughly into 24 pieces • 24 Triscuit Rosemary & Olive Oil • 2 tablespoons
crème fraîche • 1/4 cup capers, drained
Place one slice of Brie on each cracker, and follow with a piece of salmon. Spoon
on 1/2 teaspoon of crème fraîche, and top with a few capers. Serve immediately.
• 24 walnut halves (approximately 1 cup) • 24 Triscuit Originals • 4 ounces fresh goat cheese • 12 dried
apricots, finely chopped • 1 to 2 teaspoons milk (or more, as needed) • 3 1/2 tablespoons fresh thyme,
finely chopped (or use 1 tablespoon dried thyme) • 2 tablespoons honey
Preheat the oven to 350 ̊F. Place the walnuts on a baking sheet and bake until they smell nutty and the
skins are slightly darker in color, 6 to 8 minutes. Remove from oven and let cool. In a medium-size
bowl, mix the cheese, apricots, and 1 teaspoon milk. Stir with a wooden spoon until creamy.
If necessary, add more milk to make a spreadable consistency. To assemble: Place
about 1/4 teaspoon of the cheese mixture onto each cracker. Sprinkle with thyme,
and top with a walnut. Drizzle lightly with honey and serve.
Brie and Mango with Lime on the Original Triscuit
• 24 Triscuit Originals • 12 ounces Brie cheese, sliced into 24 pieces • 24 slices of fresh mango
or papaya (sliced mango is usually available in the refrigerated section of the produce
department; try to avoid fruit that’s packed in syrup) • 1/4 cup crème fraiche • 2 tablespoons
finely chopped lime zest
Place one slice of Brie on each cracker. Top with one slice mango (if the slices are large, cut
in half crosswise as well as lengthwise into 1/4-inch thick slices). Drizzle with the crème fraîche,
top with lime zest, and serve.
Toasted Muenster, Parmesan, and Garlic on the Original Triscuit
• 3 ounces Parmesan cheese, finely grated • 1 teaspoon garlic powder
• 8 ounces Muenster cheese, cut into 24 thin square-shaped slices • 24 Triscuit Originals
Preheat the oven to 400 ̊F. In a small bowl, mix the parmesan and garlic powder together. Place
the crackers on two large baking sheets. (If you don’t have two baking sheets, you can cook them
in batches). Distribute the Muenster onto each cracker and top with the parmesan-garlic mixture.
Bake until the cheeses are melted and golden in color. Serve right away.
• 1 medium-size ripe avocado (about 8 ounces) • 24 Triscuit Cracked Pepper
& Olive Oil • 8 ounces Monterey Jack cheese, cut into 24 slices • 2 tablespoons
(1 ounce) mild to medium-hot salsa • 1/4 cup finely chopped cilantro leaves
Peel the avocado and slice it lengthwise into 12 1/4-inch thick slices. Cut each
slice in half crosswise. Place one slice of cheese on each cracker. Top with 1/4
teaspoon salsa, followed by a slice of avocado. Sprinkle with cilantro, if using,
Bubbly Four-Cheese Tomato on the Cracked Black Pepper & Olive Oil Triscuit
• 5 ounces mozzarella, coarsely grated • 5 ounces fontina, coarsely grated
• 2 ounces ricotta • 1 ounce Parmesan, finely grated • 12 cherry tomatoes,
halved lengthwise • 24 Triscuit Cracked Pepper and Olive Oil
Placing rack 6 inches below the heating element; preheat the broiler. In a medium bowl, mix the
cheeses. Place 1 teaspoon cheese blend on each cracker. Press one tomato half, cut side down,
into the cheese. Place the crackers on a baking sheet and broil 1 to 2 minutes or until the cheese
melts and the crackers are a shade darker on the edges. Let cool slightly, and serve.
• 8 ounces fresh mozzarella (drained if water-packed), cut into 24 slices
• 2 medium tomatoes • 24 Triscuit Fire Roasted Tomato & Olive Oil
• 2 tablespoons lemon zest, finely chopped • 1/4 cup thinly sliced
fresh basil leaves
Cut four 1/4-inch-thick slices from the middle of each tomato, and cut each slice
into thirds. Place one piece of tomato and a piece of cheese on each cracker.
Top with basil, then sprinkle with lemon zest. Serve.
What access to all these yummy recipes on your phone???
There’s even an APP for that! :-)