on the menu: parmesan-rosemary crackers

A few months ago I had delicious rosemary crackers at a restaurant. Let’s just say I’ve been dreaming of cooking them ever since. When I came across this recipe it was love at first sight – just look at these images! Let me tell you, they’re even better as you take a bite into them.

Bon appétit everyone!

Ingredients:

3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper (didn’t have, so didn’t use)
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmigiano Reggiano cheese
5 tablespoons sour cream
1 large egg white, lightly beaten (optional — this is if you want to do the pretty rosemary garnish)

Directions:

1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. (Note: I added the sour cream in 2 batches…not patient enough to do 1 T. at a time.) Process until dough comes together and is well combined.
2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. (Note: I chilled mine for about 18 hours. If you are pinched for time, try chilling the dough in the freezer for 2 to 3 hours.)
3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. (Note: The rosemary garnish is optional – it’s purely for decorative purposes.) Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. (My crackers took 25 minutes.) Transfer to a rack to cool.

Leave a Comment

Your email address will not be published. Required fields are marked *

15 Comments

  1. Liz

    oh my husband would LOVE these! we have been cooking with rosemary a TON lately! yummy!

    Reply
  2. Bettina

    I've been trying to find a homemade cracker recipe and this one looks like it's the perfect one! This has been pinned for me to make in the very near future, thanks for the wonderful recipe!

    Reply
  3. marissa at the boot

    i'm drooling over these! they look so good and would add such a nice touch at a wine and cheese party! 🙂

    Reply
  4. Helena - A Diary of Lovely

    these look utterly delicious, I love the combination, yummy!

    Reply
  5. Kate {domestikatedlife}

    These look amazingly delicious!

    Reply
  6. Jess

    Oh wow, those look amazing! I think I might be making these and bringing them to an Oscar's party I'm attending.

    Reply
  7. Sarah @ Designs Good

    YUM!

    Reply
  8. Emma at The Marion House Book

    These look delicious and would be perfect with soup. Will file away to make when I have a spare moment!

    Reply
  9. Adie Andrews

    Yummmy parmesan plus rosemary what could be a better combination than this. Greets short let london

    Reply
  10. Anonymous

    question… could you use Greek yogurt in place of sour cream? I have no clue how to create a recipe so I don't know if that substitution would cook ok or not. thoughts?

    Reply
  11. Splendid Sass

    Love your blog! I am going to try these crackers. They look divine! Anything rosemary for me.
    Happy Thursday.
    Teresa
    xoxo

    Reply
  12. KR

    I’ve made these crackers twice now, and they were a BIG hit both times. Thanks so much! Can’t wait to try a few of these other recipes!

    Reply
  13. Stephanie

    I made these and they were a big hit! So easy but looks so fancy! Just wondering if you think I could make a couple of batches and freeze them for the near future? Will they hold up?

    Reply
  14. Shannon

    These look delicious! Can you tell me how many crackers this makes? Thank you!

    Reply
  15. Jo Kisiah

    Parmesan rosemary tasted fabulous!

    Reply