TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
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
WHITE CHEDDAR CRACKERS:
  • 2 cups flour
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1/4 teaspoon dry mustard
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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.
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.

Yield: about 4 dozen

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