PARMESAN CRACKERS
These are dainty little cheese crackers with a pungent, meaty, Parmesan edge. It is that extra step of browning the crackers in a hot oven that lends them so much character. It caramelizes the cheese, giving it an earthy, almost porcinilike intensity. That and using good Parmigiano-Reggiano are the secrets to success. The technique, no rolling pin necessary, is child's play. The result is resolutely adult -- especially when you serve them with wine.
Provided by Melissa Clark
Categories snack, crackers and chips, appetizer
Time 2h20m
Yield 40 crackers
Number Of Ingredients 3
Steps:
- In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, at least 2 hours.
- Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick crackers, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes. Remove baking sheets from oven, and raise temperature to 500 degrees. When temperature comes up to correct heat, return sheets to oven, and bake for 3 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 39 milligrams, Sugar 0 grams, TransFat 0 grams
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jpl studio
[email protected]These crackers are delicious! I can't wait to make them again.
breon johnson
[email protected]I'm not sure what I did wrong, but my crackers turned out really dry. Maybe I overbaked them?
Caela Francis
[email protected]These crackers are a great snack for on the go. They're portable and they're packed with flavor.
Ch. Bilal
[email protected]I love making these crackers for parties. They're always a hit and they're so easy to make.
Sardar Faisal Zaman
[email protected]These crackers are the perfect addition to any cheeseboard. They're cheesy, crispy, and addictive.
Sam Sha
[email protected]Overall, I thought these crackers were okay. They're not my favorite, but they're not bad either.
Sama hamed
[email protected]I found the dough to be a bit difficult to work with. It was very sticky and hard to roll out.
Avelon Hale
[email protected]These crackers are a bit too salty for my taste.
Soni Ray
[email protected]I'm not a big fan of parmesan cheese, but I still enjoyed these crackers. They're light and flaky, and the cheese flavor isn't overpowering.
S R Payel
[email protected]These crackers are so versatile. I've served them with cheese, dip, and even soup. They're always a crowd-pleaser.
Sports official
[email protected]I love how cheesy and crispy these crackers are. They're the perfect snack or appetizer.
Donny Swagg
[email protected]These parmesan crackers were a hit at my party! They were so easy to make and they tasted delicious. I'll definitely be making them again.