Try adding cannoli shell crackers to the mix.
Cannoli shells are a phenomenal bridge between a cracker and pie crust.
Perfect for equally funky cheeses.
you could also hit up your local Italian bakery and buy them there.
When you get home, break them into a few big pieces and nestle the shards amongst your cheeses.
The slightly curved shape makes them excellent for scooping up dips.
If you simply cannot find the shells pre-made, make your own.
you could follow anycannoli shell recipe, and stop before the metal tube part.
Just roll out the dough and cut it into any shape you like.
I prefer haphazard rectangles.
Then fry them quickly in a skillet with about a 14 to 12-inch of oil.
No specialty tools, less oil, less frying time.
Heres a simple cannoli cracker recipe for your cheese board.
Pulse about 12 times until it just comes together in a single mass.
Roll it out to about 18-inch thick and dock the entire pastry, deeply, with a fork.
Cut out cracker-ish shapes and fry in a pan with about a 12-inch of neutral flavored oil.
Place on a wire rack to cool for about 10 minutes, and serve.
The target temperature is 350F to 360F.
Put all of the other ingredients into a food processor and pulse just until a single mass forms.
Dust a work surface with flour, and roll out the pastry to an 18-inch thickness.
Dock the whole thing with a fork to control the bubbling.
Cut it into whatever shapes you like for crackers.
Cool them on a wire rack for at least 10 minutes before serving with cheeses and dips.
