Recipe courtesy of Emeril Lagasse
Yield:
about 12 servings
Level:
Easy

Ingredients

  • 1/2 pound green beans, ends trimmed
  • 1 pound baby carrots
  • 1 head cauliflower, cut into florets
  • 1/2 pound celery, cut into 3-inch pieces
  • 1 (1-pound) jar Kalamata olives packed in vinegar brine and olive oil 
  • 1 (11.5-ounce) jar pickled peperoncini
  • 1 (16-ounce) jar pickled hot cherry peppers
  • 1 (10-ounce) jar pickled imported Spanish Queen olives stuffed with pimientos
  • 1 (8-ounce) jar pickled Holland cocktail onions
  • 20 fresh basil leaves
  • 6 sprigs fresh thyme
  • 6 sprigs fresh oregano
  • 2 tablespoon chopped fresh parsley leaves
  • 1 teaspoon red pepper flakes
  • 1 cup olive oil
  • 1 recipe White Cheddar Crackers, recipe follows
WHITE CHEDDAR CRACKERS:
  • 2 cups flour
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 3/4 cup cold butter
  • 1/2 cup grated white cheddar cheese
  • 5 to 6 tablespoons cold water

Directions

Blanch the green beans and carrots separately in a large pot of boiling salted water for 4 to 5 minutes. Drain, and shock in ice water to cool. Put all of the ingredients in a large glass bowl. Toss to coat the vegetables evenly with the olive oil. Refrigerate for 8 hours. Serve in shallow glass dishes with the crackers.

WHITE CHEDDAR CRACKERS:

In a mixing bowl, combine the flour, cayenne, salt, mustard, and butter. Mix until mixture resembles a coarse crumb-like mixture. Add the cheese and mix well. Add the water a tablespoon at a time and let sit for 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out on the floured surface into a rectangle 16 by 12 inches in diameter and 1/8-inch thick. Cut the dough into 3 by 1-inch strips. Place on a parchment lined baking sheet and bake in a preheated 350 degree oven until golden brown and crispy, about 10 to 12 minutes. Remove from the oven and cool completely.

IDEAS YOU'LL LOVE

Italian Relish Tray

Recipe courtesy of Michael Chiarello

Cold Puree of White Bean Soup with a Crispy Pancetta and Creole Tomato Relish

Recipe courtesy of Emeril Lagasse

Shrimp Creole

Recipe courtesy of Emeril Lagasse

Creole Crabcakes

Recipe courtesy of Suyai Steinhauer|Elizabeth Goel

Creole Crostini

Recipe courtesy of Tiffani Thiessen

Tropical Fruit Tray

Creole Christmas Fruitcake

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here