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Crispy Parmesan and Rosemary Crackers
By Ryan Jennings & David Steele, "Entertaining with Booze"
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Crispy Parmesan and Rosemary Crackers
Pictured on the left. (Geoffrey Ross/"Entertaining with Booze")

These are always a big hit, as they provide a cheesy platform for piling on even more cheese. They could probably be topped with other things as well, such as pate or preserves.

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CRISPY PARMESAN AND ROSEMARY CRACKERS

Makes 32 crackers

8 oz (250 g) Parmesan cheese, grated

1 Tbsp + 1 tsp (20 mL) finely chopped fresh rosemary

Preheat oven to 350 F (180 C). Line a large baking sheet with parchment paper or a silicone mat.

Spoon 1 Tbsp (15 mL) of the cheese into a 1-inch (2.5 cm) circle. Repeat until the sheet is full, leaving 1 inch (2.5 cm) between each cracker. Sprinkle each cracker with a pinch of rosemary and bake for 3-5 minutes, or until bubbling and golden. Cool completely before removing.