The round, vinyl record-sized crackers, made by the farmer’s wife and baked in her wood-fired oven, were like no other I’d tried before. They were wafer thin, brittle and with just the right amount of crushed caraway seeds and sea salt.
Suggested toppings:
Blanched asparagus and creamy goat cheese.
Slices of hard-boiled egg, mayonnaise and chives.
Sliced havarti cheese and cucumber slices.
Pickled herring in cream.
Thinly sliced ham with mustard.
Keywords: rye crispbread
Find it online: https://ediblesanfrancisco.com/recipes/swedish-rye-crispbread/