Jedd lovingly managed to keep our rosemary plant alive this winter. So, we still have lovely fresh herbs to play with from the windowsill. It’s the small things in life that make me happy!
And we also have a very large hunk of parmesan that’s been begging to be used for something other than a pasta topping.
Parmesan and rosemary love each other, so the solution was obvious. Put them together in a snack
These are the simplest crackers you’re ever going to make. Promise.
Although, it’s a wee bit easier if you already have the cheese grated. Not that grating it is hard, but I do it in the food processor – which terrifies the cats. But, they forget their terror when they each get a tiny bit of a cracker as a payoff.
I like to serve these crackers – to humans – with a little bit of a fresh salsa. Just tomatoes, onions and parsley tossed in olive oil and lemon juice for freshness, to balance out the richness of the parmesan.
It’s a nice combination.
Yields approximately 20 crackers.
Ingredients:
1 cup grated parmesan cheese
1 tablespoon roughly chopped fresh rosemary
Instructions:
Preheat oven to 350 degrees.
Line a large, rimmed cookie sheet with parchment or a silicone baking mat.
Place the cheese by the tablespoon on the cookie sheet. Leave about ½-inch between the crisps.
Bake for 6 minutes.
Let cool for a couple of minutes and serve.
(The only problem with these guys, is that they demand to be eaten the same day you make them. They don’t like to be stored overnight. Oh, well. I guess that means they need to be eaten the same day you make them!)
(Photos by Launie Kettler)