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
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Ingredients
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1 cup
flour
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6 tablespoons
cold butter, cut in chunks
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1 cup
parmesan cheese, grated
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2 teaspoons
salt
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1/4 teaspoon
cayenne pepper
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1
egg yolk, beaten
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2 tablespoons
water
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1/2 cup
pesto
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5 tablespoons
dried basil
Directions
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Put the flour and butter in a bowl and beat with a mixer until blended.
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Add parmesan cheese, salt and cayenne pepper and beat until blended.
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Add beaten egg yolk to water and add to the flour mixture. Beat until mixture forms into a ball.
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Remove and knead slightly. Flatten out and add the pesto. Knead the dough so the pesto is combined.
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Roll the dough out into a thick log. Flatten out the sides and the sides and the ends so they are square.
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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.
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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.
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