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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Okafor Kelechi
[email protected]These crackers are terrible. They're dry, bland, and have no flavor. I would not recommend this recipe to anyone.
Natok List
[email protected]This is the worst cracker recipe I've ever tried. Do not waste your time on this recipe.
Risan
[email protected]I would not recommend this recipe to anyone. It's a waste of time and money.
Mihai vlad Pislariu
[email protected]These crackers are a waste of time and ingredients. They're not even worth the effort.
Jeffery Wells
[email protected]I followed the recipe exactly, but my crackers turned out too dry. I'm not sure what I did wrong.
Ross
[email protected]These crackers are a bit bland. I think I'll add some herbs or spices next time.
Fusi Posholi
[email protected]I had some trouble getting the crackers to brown evenly. I think I might have needed to bake them for a little longer.
Zoya Mbali
[email protected]These crackers are a bit too cheesy for my taste, but my kids loved them.
Akash Gill
[email protected]I'm not a huge fan of parmesan cheese, but I really enjoyed these crackers. They're so cheesy and crispy.
Mercy Splash
[email protected]These crackers are the perfect addition to a cheeseboard. They're also great for dipping in soup or salad.
Nadine Laliberte
[email protected]I love the simplicity of this recipe. Just a few ingredients and you have a delicious snack.
Mahesh Kamat
[email protected]These crackers are a great way to use up leftover parmesan cheese. They're also a great snack for kids.
Sheriff Jammeh
[email protected]I've tried a lot of parmesan cracker recipes, but this one is by far the best. The crackers are so flavorful and crispy.
Limitless Beauty
[email protected]These crackers are so easy to make, and they're always a crowd-pleaser. I love the cheesy flavor and the crispy texture.
Javaid Shb
[email protected]I love how cheesy and crispy these crackers are. They're the perfect snack for a party or a light lunch.
Yvonne Sanchez
[email protected]These parmesan crackers were a hit at my last party! They're so easy to make and they taste delicious. I'll definitely be making them again.