Pecorino Rosemary Crackers
This is such a convenient recipe to have in your repertoire, especially when you have guests coming over and are too pressed for time to make a grocery run! Plus, you can tailor the flavor to whatever dip you’re serving them with - rosemary/garlic for hummus, chipotle/lime for guacamole or salsa, cheddar for buffalo chicken dip! Enjoy!
Makes about 30 crackers
Ingredients
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup finely grated fresh Pecorino cheese (you could substitute Parmesan here)
3 sprigs of rosemary, leaves separated
4 tablespoons unsalted butter
1/4 cup milk
Coarse salt for sprinkling on top (I used Maldon)
Directions
1. Heat oven to 400°F. Line a baking sheet with parchment paper.
2. Put flour, salt, cheese, rosemary and butter in bowl of a food processor.
3. Pulse until flour and butter are combined.
4. Add about milk and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky.
5. Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed.
6. Form dough into individual crackers using a pizza wheel, or a fluted pastry cutter for a fancier look.
7. Bake crackers 1/2 inch apart on your baking sheet. Stab all over with a fork, brush on a little olive oil, and sprinkle with salt or any other toppings you are using.
8. Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
