Rosemary-Parmesan Crackers |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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This is a delicious, fast, and easy way to make a great appetizer anytime because you can make the dough up to 2 days ahead. I just keep some in the fridge. These crackers are fabulous with wine and great as a side for soup. The recipe was originally from a Williams-Sonoma handout. Ingredients:
3/4 cup all-purpose flour |
1 teaspoon salt |
1 teaspoon fresh coarse ground black pepper |
1 teaspoon fresh rosemary, chopped |
4 tablespoons unsalted butter |
1 cup parmigiano-reggiano cheese, grated |
1/4 cup heavy cream |
Directions:
1. In a food processor, combine dry ingredients. Add the butter and pulse 10 times until it looks like coarse meal. Add cheese and pulse a couple times. Turn on the motor and add the cream in a slow steady stream. The dough will form into a ball. Take the dough out and roll it into a log a couple of inches in diameter. Wrap it in plastic and refrigerate for at least 3 hours and up to 2 days.
2. Heat oven to 325°F; slice dough into 1/8 slices; bake on cookie sheet, covered in parchment paper, for about 20 to 25 minutes or until golden brown. Cool and eat.
3. Variation: Cheddar-Cayenne; increase flour to 1 cup; substitute cheddar for Parmigiano-Reggiano and 1/4 tsp cayenne for rosemary.
4. Black Pepper-Lemon: increase flour to 1 cup; substitute 1 1/4 tsp cracked pepper for ground pepper and add zest of 2 lemons; substitute asiago cheese for P-R cheese and reduce cream to 3 TBS.
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