While the standby bottle of wine works as a hostess gift, I’ve been trying to be more creative lately. Last week I made these Parmesan Rosemary Crackers to take with us to Vermont and while they aren’t the type of crackers I’d put cheese on, they’re delicious with a glass of wine!
Parmesan Rosemary Crackers
3/4 cup flour
1 tsp kosher salt
1/8 tsp white pepper
2 tsp finely chopped fresh rosemary
3 tbsp very cold butter, cut into small pieces
1 cup finely grated parmesan cheese
5 tbsp sour cream
Combine flour, salt, pepper and rosemary in the bowl of a food processor. Pulse to combine.
Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and pulse until combined. Add sour cream and process until the dough comes together and is well combined.
Transfer the dough to a silpat on the counter and shape the dough into a 2″ wide log. Wrap the log in plastic wrap and put in the freezer for at least four hours.
Heat the oven to 325 degrees. Slice the frozen log into 1/4″ slices. Transfer the slices to a baking sheet and put in the oven immediately. Baked until the crackers are golden brown and firm in the center – about 20 minutes, rotating the pan once about half way through the baking. Remove the crackers from the oven and place on a rack to cool.