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 

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!
--Larue