The Rosh Hashanah grazing board of Micah Siva's dreams — including her recipes for Rosemary Apple Crackers and Honey Whipped Feta. (Photo/Micah Siva)
The Rosh Hashanah grazing board of Micah Siva's dreams — including her recipes for Rosemary Apple Crackers and Honey Whipped Feta. (Photo/Micah Siva)

Try a grazing board for a laid-back approach to your Rosh Hashanah feast

Holiday meals can be stressful. So this year, instead of the traditional sit-down Rosh Hashanah feat with chicken or brisket, I’m taking a more casual approach to my Rosh Hashanah feast, with grazing boards, appetizers, dips and buffet-style spreads that lend themselves to laid-back hosting.

I’m serving up the cheeseboard of my dreams, including homemade Rosemary Apple Crackers and sweet and savory Honey Whipped Feta. If you’ve never made your own crackers before, it is easier than you think — in fact, they are so delicious, you may never settle for store-bought crackers again. Made with dehydrated apple chips and fresh rosemary, this recipe is the perfect accompaniment to your cheeseboard, with a nod to the symbolic apples of Rosh Hashanah.

Paired with a Honey Whipped Feta, it’s a whole new way to enjoy apples and honey! Whipped feta has been popping up on restaurant menus recently, and for good reason. It’s delicious, savory and full of briny flavor — but it couldn’t be easier to make.

Rosemary Apple Crackers

Makes about 6 dozen crackers

  • 2 cups all purpose flour
  • 1/2 cup crushed apple chips
  • 2 tsp. finely chopped fresh rosemary
  • 2 tsp. sesame seeds
  • 2 tsp. sea salt
  • 3/4 cup water
  • 3 Tbs. extra virgin olive oil

In a medium bowl, whisk together the flour, apple chips, rosemary, sesame seeds and sea salt. Add the water and olive oil, stirring until combined. Use your hands to form a soft dough. Wrap in plastic wrap and refrigerate for 30 minutes or overnight.

When ready to bake, preheat the oven to 400 degrees. Line two baking trays with parchment paper and set aside.

Remove the dough from the fridge and divide in half. Turn the dough onto a lightly floured surface and roll as thin as possible, about 1/16-inch thick. Cut into squares, or use a cookie cutter to cut shapes out of the dough, transferring cut pieces to the lined baking tray. Repeat with remaining dough.

Use a fork to poke small holes in each cracker to release steam while baking.

Bake 7 to 9 minutes, or until golden. Let cool and crisp up on the baking tray.

Honey Whipped Feta

Makes 1 ½ cups

  • 8 oz. feta cheese, crumbled
  • ½ cup plain greek yogurt
  • 2 Tbs. honey
  • 1 tsp. chili flakes or Aleppo pepper flakes
  • ½ tsp. lemon zest
  • 2 to 3 Tbs. extra virgin olive oil

In the bowl of a food processor, combine the feta, yogurt, honey, chili flakes and lemon zest, pulsing to mix. With the food processor running, slowly drizzle in the olive oil, adding more as needed to reach desired consistency. I prefer mine a little thicker, as a spread. But by adding more olive oil you can thin it out to reach a dip consistency.

Micah Siva
Micah Siva

Micah Siva is a registered dietitian and trained chef in San Francisco. She develops modern Jewish recipes inspired by her grandmother, with a plant-forward twist. See her recipes and photography at Nosh with Micah.