Ina Garten's

PARMESAN & THYME CRACKERS
(Will be served at the party July 11)


Ina Garten Whenever I go to London, I have to visit the Borough Market. It had been a farmers market forever but had closed and fallen into disrepair. A few years ago, several restauranteurs and farmers got together to resurrect the market and it's truly outstanding. I bought delicious savory crackers that had the texture of shortbread so I came home to work on a recipe. This is the perfect small bite with a glass of wine or champagne before dinner.




Makes 24 crackers
¼ pound (1 stick) unsalted butter at room temperature
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1¼ cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour to the butter and Parmesan until the mixture is in large crumbles, about 1 minute. Mix in 1 tablespoon of water if the mixture is too dry.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees. Cut the log 3/8ths inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

When cutting, don't press on the knife; use it like a saw and let the blade do the work.

Grate (or rather grind) the Parmesan yourself in a food processor fitted with a steel blade.

You can make the roll ahead and freeze it for up to 6 months. Defrost overnight in the refrigerator and then to slice and bake when you're ready to serve them.
Courtesy of "Barefoot Contessa Back to Basics" copyright 2008 Clarkson/Potter Publishers.