Are you looking for a tasty bite for your next gathering? How about one that does all this:
- Pairs well with a cocktail
- Is salty, sweet and earthy all at the same time
- Will please the crowd
- Is easy to make
- Also inexpensive to make
- Uses ingredients you might already have on hand
- Can be made days ahead
- Doesn’t have to be kept hot or cold
- Is vegetarian friendly
- Yields many servings out of one batch.
I’ve created this too-good-to-be-true appetizer, and I’m letting you in on the secret: Rosemary Parmesan Crackers.
The crackers end up crispy (almost crumbly) and salty with that rosemary shining through. They could certainly be served as is, but spreading them with a little bit of fig jam makes them incredibly delicious. That sweet/salty combination makes you go back for more and more.
I am featuring this recipe in my upcoming cooking class at Crate called There’s an “App” for That! on Thursday, March 31st. You’ll learn a number of different appetizer recipes that will fit different occasions, including what to serve while watching the game and as a starter for an elegant brunch.
The recipe for the Rosemary Parmesan Crackers is below. It can be boiled down to four easy steps: mixing everything in your electric mixer until a ball forms, shaping the ball into a log, slicing into rounds and baking.
You might need to go to the store to buy fresh rosemary, but everything else you should have in your pantry. Please enjoy and don’t skip the fig jam!
ROSEMARY PARMESAN CRACKERS
Makes about 50-60 crackers
Prep Time: 20 minutes
Cook Time: 20 minutes
These delicately crisp crackers are easy to whip up and one batch makes a lot. They are scrumptious by themselves, but are even better with a little spread of fig jam.
8 tablespoons butter, softened
3/4 cup flour
1 cup grated parmesan
1 1/2 teaspoons finely chopped fresh rosemary
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon sugar
Cream the butter in an electric mixer fitted with the paddle attachment. Add the flour, parmesan, rosemary, black pepper, salt and sugar. Combine until a ball is formed, scraping down the sides as needed.
Shape the dough into a long skinny log and wrap in plastic wrap. Freeze for 30 minutes to make slicing easier.
Preheat the oven to 350 degrees F.
Slice the log into 1/4-inch thick rounds. Lay the rounds out on a sheet pan and bake for 18 to 20 minutes, or until the crackers are crispy and slightly golden.
Cool the crackers on a cooling rack. Once the crackers are cool, store in an airtight container.