sweet-heart flatbread crackers + a valentines cheese board
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Valentine’s Day is now just a few days away. Have you made your plans yet?
Ian and I used to do the present and fancy dinner thing, and then we had kids. I don’t think we’ve been out to dinner on Valentine’s Day since. Honestly, I don’t mind one bit.
There are always chocolate hearts and a few books for the kids, and we plan a nice dinner at home. Sometimes we eat with the kids, and sometimes it ends up being just the two of us. Either way it’s turned into a fun little tradition.
However you plan to celebrate your valentine’s Day, a cheese board and some fun heart shaped flatbread crackers make a fun addition whether you plan to feed two or 20.
Because I’m planning a cheese board for especially for Valentine’s Day, chocolate is a must. Cheese, fruit, chocolate, and bread, and I don’t think I’m even going to need a meal.
Along with the chocolate covered berries and almonds I chose three of my favorite cheeses – blue, aged Havarti, and a classic blue brie (heavenly) all from Castello.
Where there is cheese, so must there also be bread, and I made fun heart shaped flatbread crackers.
Not to forget the wine, of course a cheese board needs just the right wine. I am firmly in the white category, but Ian is a reds only guy. With our cheese board we chose a Folie a Deux Chardonnay, Cab, and Zinfandel. Something for everyone.
Don’t forget to enter the Castello #CheeseChallenge to win a trip to the Folie à Deux tasting room in the beautiful, world-class Napa Valley region of California where wine and cheese go together naturally!
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp sugar
- 4 Tbsp butter, cold and cut into small pieces
- 1/2 cup buttermilk
- preheat oven to 350 degrees
- in a food processor, pulse together the flour, baking powder, salt, and sugar
- pulse in the butter until you have a coarse meal
- slowly stream in the buttermilk, and pulse until you have a ball of dough
- on a lightly floured surface, roll dough to bout 1/8 inch thickness
- cut into rectangles or hearts
- place crackers on a parchment or silpat lined baking sheet
- bake until crisp - about 20 minutes
- cool crackers on racks, once completely cool crackers can be kept in an airtight container for up to 1 week