Boudin Bakery Garlic Asiago Crackers (Easy Version + Gluten Free Version!)

Boudin Bakery has always been one of my favorite restaurants to go to. If you ever make it out to San Francisco, make sure you head to Boudin Bakery! I suggest going to the store on Fisherman’s Wharf for the full bakery experience.

The bakery portion of the restaurant has lot’s of loaves of different shapes and sizes plus an area where you get to watch bread being formed and made into classic sourdough loaves. Kids love it!

The cafe downstairs also houses some classic chowder in sourdough along with some quick on the go meals.

Upstairs is the nicer date night restaurant. Some of my favorites are the sourdough fish tacos

and the sourdough apple pie. (I’m still working on recreating that recipe–it’s AMAZING!)

But one of our favorite snacks has been the Garlic Asiago Crackers. My kids love them dipped in marinara or fettucine as a snack.

I usually make them from scratch but when I’m short on time I’ll take some shortcuts. And now that I eat gluten free, I’ve learned to make them gluten free!

If you want to make a gluten free version, you need to purchase these Schar Gluten Free Baguette. For whatever reason the Schar brand seems to have a nice sourdough taste to it. If you are in a pinch and are at the store and they don’t have them, you can substitute the hot dog buns or long sandwich rolls.


Boudin Bakery Garlic Asiago Crackers (Easy Version + Gluten Free Version!)

  • 1 sourdough baguette loaf
  • 1/4 cup butter softened
  • 3/4 cup shredded asiago cheese
  • 1/2 tsp dried garlic (or 1-2 clove garlic, pressed)
  1. slice bread into 1/4 inch thick slices. Heat the oven to 350 degrees. Butter one side of each slice and place on a baking sheet lined with parchment paper. In a small bowl mix together the asiago and garlic. Sprinkle the cheese and garlic mixture evenly over the bread.
  2. Place baking sheet in the oven and bake for approximately 15-20 minutes, flipping bread over halfway through baking time.
  3. Bread is done when it is just slightly soft in the center (it will harden after coming out of the oven) and is evenly browned on both sides of the bread. Remove from oven and allow to cool. Serve with alfredo sauce or marinara if desired.

You can easily make this for large parties by doubling, tripling, etc the ingredients and amount of loaves used.

Images courtesy of: Yum Yum, Trip Advisor, Boudin Bakery

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