It’s very exciting to gather with friends and family again! A charcuterie platter is often my contribution to an event or party, and I take the assembly quite seriously. Often composed on a slate or wood board, it has to be a robust combination of cheeses, meats, dried and fresh fruit, nuts and of course crackers. I made these delicious, crunchy, speckled crackers to add to my board. They’re easy to make and can elevate your platter or just be a fun snack.
- 1 stick unsalted butter at room temperature
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon fresh thyme leaves minced
- Pinch of Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1 1/4 cup all-purpose flour
- In a bowl of a standing mixer fitted with a paddle attachment, cream the butter for about 30 seconds. Add the parmesan cheese, thyme, salt and pepper, and mix on low speed. Add the flour and then mix on low speed until the dough becomes crumbly. Add a teaspoon of water if the dough seems too dry.
- Pour the dough out onto a flat surface and press it into a ball. Roll the dough into a nine-inch log. Wrap it in plastic and refrigerate it for at least 30 minutes or refrigerate for up to 4 days. You can freeze the dough and defrost it overnight in the refrigerator before baking.
- Pre-heat the oven to 350 degrees. Cut the log into 1/4 inch round slices with a sharp knife and place rounds on a baking sheet covered with parchment paper or a silicon (Silpat) pad. Bake the crackers until lightly browned, about 20-22 minutes. Rotate the pan once halfway through the cooking time. Cool the crackers and serve.