Kayne Raymond Dare Cracker Recipes

When it comes to entertaining, Dare crackers are among Chef Kayne Raymond’s go-to secrets for hosting a fantastic spread anytime, anywhere. Check out Chef Kayne’s simple and spectacular recipes and find one that inspires your next bite.


8 large prawns, peeled and deveined
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon cilantro
1 teaspoon salt
1 clove minced garlic
1 teaspoon of ground cumin
½ teaspoon ground ginger
Zest of one lemon
Prepared tomato salsa
Vinta crackers (or favorite Dare cracker variety)

Chipotle Avocado Puree:
1 ripe avocado
Juice of 1 lime
¼ cup cilantro
½ teaspoon Chipotle Tabasco sauce
½ teaspoon salt
1/8 teaspoon cracked black pepper

Marinate prawns with next 8 ingredients for 30 minutes. Any longer and the citrus can cook the shrimp. Grill prawns on barbecue or hot grill 3-5 minutes on each side or until cooked. While prawns are resting, make avocado puree.

Pulse all chipotle avocado puree ingredients in a food processor until pureed but still a little chunky. Lay avocado puree mixture on a Vinta cracker, top with shrimp and your favorite store-bought tomato salsa.

Serves: 6-8


1 pound tuna fillet
8 ounces feta cheese
3 tablespoons extra virgin olive oil, plus more for coating tomatoes
5 teaspoons fresh mint
1 ½ teaspoons lemon zest
½ teaspoon black pepper
2 vine-ripened tomatoes
½ bunch oregano, chopped (about 1 ½ tablespoons)
Prepared olive tapenade
Grainsfirst crackers (or favorite Dare cracker variety)

Sear tuna in very hot pan for 1-2 minutes on each side. Cool, then slice lengthwise, then in half to create small rectangles that will fit nicely on a cracker. Crumble feta into a food processor. While running, add olive oil, mint, lemon zest, and black pepper. Slice tomatoes into ¼-inch slices, coat in a little olive oil and oregano. Layer the Grainsfirst cracker with feta mixture, tomato, and tuna, then top with a little olive tapenade.

Serves: 6-8


3 14-ounce containers caramel or Dulce de Leche ice cream
24 original Breton original crackers
2 cups strawberries
1 tablespoon + 1 teaspoon balsamic vinegar
½ tablespoon sugar
¼ teaspoon pure vanilla extract
2 tablespoons finely sliced mint
Powdered sugar
Breton Original crackers (or favorite Dare cracker variety)

Remove ice cream from freezer to soften for approximately 15 minutes. Lay parchment paper down on a 9 x 13-inch square tray and spray with vegetable spray. Spread ice cream evenly over tray, cover and freeze over night. Using a 2 ½-inch cookie cutter press out ice cream rounds. Layer between Breton Original crackers. Cover and freeze.

Thirty minutes before serving dice strawberries and macerate with balsamic vinegar, sugar, and vanilla. Plate ice cream sandwich, add mint to the strawberries, toss and serve with powdered sugar. Serve strawberries with sandwiches.

Makes 12


2 small beets
4 ounces soft goat cheese
1 teaspoon prepared horseradish
1 ounce softened cream cheese
1 tablespoon heavy whipping cream
1 small apple
1 ½ tablespoons lemon juice
1 ½ tablespoons extra virgin olive oil, plus dash for roasting beets
1 tablespoon chopped parsley
½ teaspoon salt
8 ounces smoked salmon
Grainsfirst crackers (or favorite Dare cracker variety)

Pre heat oven to 400 degrees Fahrenheit.

Wash beets thoroughly then wrap in aluminum foil with a little bit of salt and pepper and dash of olive oil. Roast for 45 minutes until cooked. A knife should slide in with no resistance. Let cool for 20 minutes. Peel, then puree with goat cheese, cream cheese, and horseradish in a food processor. Season to taste with salt and pepper. Chill.

Finely slice apple, preferably with a mandolin. Put in medium bowl and add lemon juice, olive oil, parsley, and salt. Set aside.

Spread beet and goat cheese mixture on a Grainsfirst cracker. Flake smoked salmon on top, then top with lemon apples.

Serves: 6-8


2 boneless skinless chicken breasts
1 small cucumber, halved lengthwise, finely sliced on a diagonal
1 cup fresh mint
1 cup fresh basil
1 cup fresh cilantro
½ cup grated carrots
½ cup finely sliced red pepper
½ cup bean sprouts (optional)
Romaine lettuce, sliced 3 inches in length to fit a Vinta cracker
Vinta crackers (or favorite Dare cracker variety)

2 ½ tablespoons fish sauce
2 tablespoons water
1 tablespoon rice wine vinegar
Juice of 1 lime
2 tablespoons brown sugar
1/8 teaspoon minced garlic
1/8 teaspoon minced ginger
1 small jalapeno pepper, de-seeded and cut into half-inch pieces

Pre heat oven to 350 degrees Fahrenheit.

Roast chicken breast until cooked or internal temperature reads 165 degrees F. Let rest for 15 minutes then shred meat.

While chicken is resting, whisk all dressing ingredients together and let sit until sugar has dissolved.

Fold all ingredients (cucumber through bean sprouts) together in a bowl, dress liberally to taste. Spoon mixture into lettuce cups and place lettuce cups on top of Vinta crackers.

Serves: 6-8


8 eggs
3-4 pieces prosciutto
½ cup mayonnaise
1 tablespoon Dijon mustard
½ teaspoon sriracha sauce
1 tablespoon finely sliced green onions
2 teaspoons lemon juice
2 teaspoons shallots, finely diced
½ teaspoon madras curry powder
1 ½ tablespoons celery, finely diced
Salt and pepper, to taste
Breton Original crackers (or favorite Dare cracker variety)

Preheat oven to 375 degrees Fahrenheit.

Place eggs in a medium saucepan, cover with cold water an inch above eggs. Bring to a boil. Cover pan, remove from heat and let sit for 13 minutes. Drain eggs and run under cold water to cool.

While eggs are cooling, line a rimmed baking sheet with parchment paper. Place prosciutto flat on tray making sure the pieces are not touching. Bake until golden and crispy, about 15 minutes. Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Break into small pieces.

Peel eggs and chop or mash with a fork. In a medium bowl, mix together the mayonnaise, mustard, sriracha, green onion, lemon juice, shallots, curry powder, and celery. Fold in eggs and season to taste with salt and pepper.

Place mixture on Breton Original crackers and top with chives, prosciutto chips and a pinch of paprika.

Serves: 6-8


2 slices bacon
8 ounces romaine lettuce (about 15 leaves)
2 tablespoons prepared Caesar salad dressing
1/3 cup finely grated Parmesan cheese
1 egg
Grainsfirst crackers (or favorite Dare cracker variety)

Pre heat oven to 400 degrees Fahrenheit.

Line a baking sheet with foil, lay bacon on tray and cook until golden brown, about 10-15 minutes. Let cool, then slice bacon into fine matchsticks.

Bring a small pot of water to a boil, place the egg into the pot and boil for ten minutes. Drain water and run cold water over the egg until cold; peel and grate.

Chop the top and bottom of the Romaine lettuce, wash and let drain on paper towel. Choose ten of the best shaped lettuce leaves for the Caesar cups. Finely slice the remaining lettuce.

Fold the chopped lettuce with the egg, Parmesan, and dressing. Line the lettuce cups with the filling, top with sliced bacon. Last, but not least, take 2-4 Grainsfirst crackers and crumble on top of the lettuce cups to add a tasty, crunchy topping.

Serves: 8-10


1 cup balsamic vinegar
2 tablespoons brown sugar
1 large white onion
1 ½ tablespoons butter
Salt and pepper
2 cups mixed greens
6 ounces Manchego cheese
Sun-dried tomatoes
Breton Original crackers (or favorite Dare cracker variety)

Balsamic glaze: Combine balsamic and sugar in wide saucepan, bring to a boil, then lower heat to low. Simmer away, stirring constantly, until the glaze coats the back of your spoon and has reduced by about a third.

Pour glaze into a jar or bottle. Store at room temperature. Makes about ½ cup.

Caramelized onions: In large skillet over medium heat, add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper.

Place lettuce on Breton Original crackers, then top with cheese, caramelized onion, and sun-dried tomato. Drizzle with balsamic glaze.

Serves: 6-8


1 pound filet mignon
1 tablespoon olive oil
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon chili flakes
1/8 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
1 Prepared baba ganoush
Paprika for dusting
Vinta crackers (or favorite Dare cracker variety)

Tahini Yogurt*:
1/3 cup plain Greek yogurt
1 teaspoon tahini
½ teaspoon honey
Pinch of salt
1 tablespoon finely sliced mint

*May be substituted with prepared red pepper spread

Marinate steak in oil and seasonings (fennel through salt) for 2 hours. Sear steak in frying pan for 3-5 minutes on each side until golden brown, roast in oven to desired doneness. Rest and slice.

Whisk yogurt, tahini, honey, salt, and mint together until light and fluffy.

Spread baba ganoush on a Vinta cracker. Place sliced beef on top of the baba ganoush and finish with a dollop of tahini yogurt and a sprinkle of paprika.

Serves: 8-10


3 ounces bocconcini drained and quartered
4 ounces artichoke hearts, sliced
12 cherry tomatoes, halved lengthwise
1 tablespoon extra-virgin olive oil
½ teaspoon sherry vinegar
½ teaspoon salt
2 tablespoons torn basil
1 tablespoon chopped Italian parsley
Basil pesto
Parmesan wedge
Breton Original cracker (or favorite Dare cracker variety)

Marinate first six ingredients for at least an hour. Add herbs. Place on Breton Original cracker and add dollop of pesto and pieces of shaved Parmesan.

Serves: 6-8