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Author Notes: A friend gave me this recipe, and I added the pesto. These crackers are cheesy and crumbly. They're great with a cheese platter and a bottle of wine. They are quick and easy to make and can be made ahead of time. —Leith Devine
- 1 cup flour
- 6 tablespoons cold butter, cut in chunks
- 1 cup parmesan cheese, grated
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1 egg yolk, beaten
- 2 tablespoons water
- 1/2 cup pesto
- 5 tablespoons dried basil
- Put the flour and butter in a bowl and beat with a mixer until blended.
- Add parmesan cheese, salt and cayenne pepper and beat until blended.
- Add beaten egg yolk to water and add to the flour mixture. Beat until mixture forms into a ball.
- Remove and knead slightly. Flatten out and add the pesto. Knead the dough so the pesto is combined.
- Roll the dough out into a thick log. Flatten out the sides and the sides and the ends so they are square.
- On a piece of parchment paper, sprinkle dried basil. Roll the log in the basil until covered. Place in the freezer to harden for 30 minutes.
- Preheat oven to 350 degrees. Remove dough from freezer. Cut into 1/4 inch slices and place on a silpat or parchment paper. Bake for 15 minutes. Let cool before eating. Store in a airtight container.
- This recipe was entered in the contest for Your Best Recipe with Parmesan