Last Saturday was our Front Range Food Bloggers second official get together. What a fun group of food interested Ladies we are. I thoroughly enjoy it, since I feel that they understand my passion for blogging, new recipes and food photography so well. And isn’t it always the most fun to share your enthusiasm with somebody that truly understands what you are talking about? Sure enough, we couldn’t get together without sharing some of our spectacular food. These Savory Parmesan and Thyme Crackers were my contribution to the buffet at the last event. I found them in Ina’s latest cookbook “back to basics”. They sparked my interest right away, since I wanted to bring some kind of a savory appetizer. The crackers are baked with Parmesan and fresh thyme in the dough. They are very light, but flavor intensive; just the right little snack together with a good olive or a glass of wine.
I have to tell you that I actually had to bake two batches since my kids ate the first one faster than I could stop them. They thought they were the perfect after school snack. Well, there you go.
So, no matter, kids or adults alike won’t be able to stop munching away on these savory Parmesan thyme crackers. They are unique and exquisite in taste. Don’t forget to serve them at your next get together!
* 1 stick (1/4 pound or 114 g) butter, at room temperature
* 4 ounces Parmesan cheese, freshly grated (don’t use anything else!!)
* 1 teaspoon fresh thyme, minced
* 1/2 teaspoon pepper, freshly ground
* 1/2 teaspoon salt
* 1 1/4 cups organic flour
Cream the butter. You can use the kitchen machine with the paddle attachment or a hand held mixer like me. Add the Parmesan, thyme, salt and pepper and mix well. Add the flour and combine until large crumbles form. About 1 minute.
On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic foil and rest in the fridge for at least 30 minutes.
Preheat the oven on Convection 350 F. Line a baking sheet with a silicon pad or parchment paper.
Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife.
Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.
Cool the crackers and serve at room temperature. I served mine with Greek olives and a good red wine. Enjoy!
Adapted from my copy of Ina Garten’s newest cookbook “Back to Basics”.