Wednesday, October 5, 2011

More from Dinner with Friends: Parmesan-thyme crackers

Here is another recipe from our wonderful Dinner with Friends night last weekend.  The Parmesan-Thyme Crackers were served as an appetizer with champagne. The dough was actually made several weeks in advance and stored in my freezer.  I often keep several "logs" on hand for just such an occasion - when I am busy and focused on other more immediate needs of a meal.  I just pulled them out of the freezer the night before - presto - fabulousness!!  Enjoy.

Parmesan-Thyme crackers....excellent with fig or peach jam!
This makes a great savory appetizer.  I usually serve it with a sweet jam – often fig or homemade peach jam.  Additionally, it can be made way in advance and frozen as a log for months. Just pull it out for that last minute guest.  Hint: I love it with champagne – but it can be addicting…as can champagne!
In the bowl of an electric mixer, cream ¼ lb. (1 stick) of good quality butter at room temperature for 1 minute.  With mixer on low speed, add 1 C (about 4 oz.) freshly grated good quality Parmesan cheese, 1 1/4 C all purpose flour, 1 tsp. minced fresh thyme leaves, ½ tsp. kosher salt and ½ tsp. grated black pepper and combine until mixture forms large crumbles, about 1 minute. If dough looks too dry, add 1 tsp. water. (Depends on the “moisture” of your cheese and quality of your butter) You will need to work it quite a bit to get it to pull together (like shortbread)...if still crumbly, add an additional 1 Tb melted butter or up to 3 TB water, but add one at a time and work it in before adding the next.

Put dough onto a floured board or counter, press into a ball and roll into a 9” log.  Wrap in plastic and refrigerate for at least 30 minutes or up to 4 days.  (Or freeze for longer)

When ready to serve: Preheat oven to 350 degrees F.  Cut the log into 3/8” thick rounds with a sharp knife and place them on a parchment lined sheet pan.  Bake for 22 minutes, until very lightly browned.  Rotate pan once during baking.  Cool and serve at room temperature.  I love the savory, buttery, nutty flavor – with a touch of sweetness from your favorite jam.  Easy, peasy!!!!!

Next post will be Halibut Ceviche!


  1. Congratulations to Larue on being searchable on Google!!! Love the recipes....keep up the great posts.

  2. Looks great! Can't wait to try this!