I found this recipe in my stash and thought it might be a nice addition to our Mostly Meatless Mondays and your Holiday appetizer menu.
It’s surprisingly simple and you can store the dough for up to 6 months in your freezer. To top off all that, the cheese and the cracker come in one nifty little package. So much easier to hold that glass of wine in your hand as you nibble. Enjoy!!
Parmesan and Thyme Crackers
- ¼ pound unsalted butter, at room temperature
- 4 ounces freshly grated Parmesan cheese, (about 1 cup)
- 1 t. minced fresh thyme leaves
- ½ t. kosher salt
- ½ t. freshly ground black pepper
- 1 ¼ cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment (or use a regular mixer or food processor), cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8 inch thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
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