Parmesan & Rosemary Crackers

Parmesan & Rosemary CrackersP I N_______I M A G EOnce in a while I get the craving for a big indulging breakfast at a restaurant and this weekend was it for me. So Mr. Delish and I headed to Downtown Phoenix to try a new restaurant we had not been to. The food was fantastic but that’s not what I want to talk about. What was great about this weekend was the amount of people we saw enjoying themselves in the middle of July in Phoenix. Many restaurants were busy/packed & lots of people walking on the streets.  Even a couple of marches for different causes. Phoenix is crazy hot in July but that didn’t seem to deter people from hanging out. Downtown Phoenix is finally starting to come alive after being dormant for so many years. For being such a big metropolitan city, Phoenix is definitely a late bloomer. This makes me so happy as I love the big city/urban lifestyle! Moving to New York City is not an option so Phoenix will have to do it for now:)Parmesan & Rosemary CrackersP I N_______I M A G EWhile we were there, we headed out to the Phoenix Public Market to buy some fresh goodies and I picked up a bunch of gorgeous rosemary.  Suddenly I was inspired to make something for the blog! I decided on these Parmesan & Rosemary Crackers.  Not only are they adorable to photograph, but they’re also delicious! I think I’ll be serving these with cream cheese at my next get together.Parmesan & Rosemary CrackersP I N_______I M A G E Parmesan & Rosemary CrackersP I N_______I M A G ERecipe adapted from Ina Garten

Parmesan & Rosemary Crackers
Author: Muy Delish
  • 1/4 pound (1 stick) unsalted butter
  • 3 ounces grated Parmesan
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/2 teaspoon freshly ground black pepper
  1. Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
  2. Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
  3. Meanwhile, preheat the oven to 350 degrees F.
  4. Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Parmesan & Rosemary CrackersP I N_______I M A G E

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  • 07/15/2015 - 10:50 am

    Momo - Your recipe title says rosemary but the actual recipe references thyme. Regardless, your photos are beautiful and I will have to try this recipe with both herbs! Thank you.ReplyCancel

    • 07/21/2015 - 1:40 pm

      Ana @ Muy Delish - You’re so right! I have corrected it. Thanks so much and I hope you have a wonderful day!ReplyCancel

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