Rosemary parmesan crackers are a great addition to any party. They’re cheesy, herby and crispy, the perfect snack.
When I think of soup, I always think of crackers. I think it relates back to the show Party Down, which is hilarious if you’ve never seen it. Ken Marino’s character Ron Donald runs a catering service but his dream is to open a restaurant called Soup R’ Crackers. It’s a genius concept – a restaurant that sells soup and crackers. Because you can’t have soup without a tasty cracker.
These crackers kind of steal the show from soup. They’d be perfect dipped into some hearty tomato soup, for sure. And would be yummy along side a hearty stew or chowder. But really, they are tasty enough to be eaten without anything holding their hand. The rosemary gives a great sweetness and rustic flavor. And of course, cheese. Because cheese.
The extra bonus is they are simple to make. A few ingredients here and there are rolled into a log, refrigerated and baked on demand. Perfect for parties or a quick snack.
Today, I’m participating in a fun giveaway with a few blogging friends. We’re giving away a $100 Visa gift card which is really great, since you can use it for just about anything. If you wanted, you could buy up some parchment paper to lay these crackers on. Or you could spend it on something else, like cooking supplies, movies, vanilla beans. Really, your choice. If you had $100 to spend on anything, what would you buy?
Be sure to stop by to see some of my other pals, too!
Jessica at Sparkles & Glue
Breanna at Velvet & Burlap
Emily at Domestic Deadline
Tara at Anything and Everything
Michelle at Shelstring
Meredith at A Tipical Day
Amberly at ReCreations
- ¾ cup all purpose flour
- 1 tsp. salt
- 1 ½ tsp. chopped fresh rosemary
- 4 Tbs. butter, cold and cubed
- 1 cup Parmesan cheese
- ¼ cup heavy cream
- In the bowl of a food processor, combine flour, salt and rosemary and pulse to combine.
- Add butter and pulse until the mixture resembles coarse crumbs. Add cheese and pulse again to combine.
- With the processor running, pour in the cream and process until the mixture forms a mass.
- Transfer to a flour-lined surface and roll into a log 2 inches in diameter. Cover with plastic wrap and refrigerate for at least 3 hours.
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Cut the dough into 1/8 inch thick slices and place them on the baking sheet. Bake for 20 to 25 minutes until lightly golden. Cool completely.