Parmesan Rosemary Seed Crackers
Parmesan Seed Crackers
Thin, rustic crackers made with Parmesan, rosemary, sesame, and pumpkin seeds. They bake crisp and sturdy for cheese boards, travel well, and can be made several days before a relaxed wine tasting.
These savory crackers bring enough character to a cheese board without overwhelming the cheeses beside them. Parmesan adds a gentle nuttiness, rosemary lends a clean herbal note, and a mix of sesame and pumpkin seeds gives each bite a varied, attractive finish.
The dough is intentionally firm and is rolled directly on parchment, which makes it easier to achieve an even, thin sheet. Chilling the dough briefly relaxes the flour and firms the butter, helping the crackers hold their shape and bake with a light, crisp snap.
Serve them with baked Brie, fresh burrata, blue cheese, or any spreadable cheese that benefits from a sturdy base. Their dry, savory profile works especially well with sparkling wine, dry rosé, Sauvignon Blanc, and lighter-bodied reds.
Once completely cool, the crackers keep well in an airtight container for up to five days. If humidity softens them, return them to a 300°F oven for 4 to 6 minutes, then cool before arranging them on the board.
Nutrition (per serving)
Directions
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1
Whisk the flour, Parmesan, rosemary, kosher salt, and black pepper together in a large bowl until the cheese and rosemary are evenly distributed.
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2
Cut the cold butter into the flour mixture with a pastry blender or your fingertips until the largest pieces are the size of small peas.
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3
Drizzle in 4 tablespoons of the ice water and stir with a fork. Add the final tablespoon only if needed, mixing just until the dough holds together when pressed.
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4
Divide the dough in half, shape each portion into a flat rectangle, wrap, and refrigerate for 20 minutes. Meanwhile, heat the oven to 375°F and line two baking sheets with parchment paper.
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5
Place one dough portion between two sheets of parchment and roll it into a roughly 10-by-14-inch rectangle about 1/16 inch thick. Remove the top parchment and transfer the dough on the bottom sheet to a baking pan. Repeat with the second portion.
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6
Brush both dough sheets lightly with olive oil. Scatter the chopped pumpkin seeds, sesame seeds, and flaky salt over the surface, then press the toppings gently into the dough with the rolling pin.
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7
Use a pizza cutter or sharp knife to score each sheet into 2-inch rustic rectangles. Prick each cracker once or twice with a fork so it stays flat.
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8
Bake for 16 to 20 minutes, rotating the pans and switching racks halfway through, until the crackers are deep golden at the edges and dry in the center. Cool on the pans for 5 minutes, then break along the score lines and transfer to a rack to cool completely.
Ingredients
- All-Purpose Flour:1 1/2 cups
- Finely Grated Parmesan Cheese:3/4 cup
- Finely Chopped Fresh Rosemary:2 teaspoons
- Kosher Salt:1/2 teaspoon
- Freshly Ground Black Pepper:1/4 teaspoon
- Cold Unsalted Butter, Cut Into Small Cubes:5 tablespoons
- Ice Water:5 tablespoons
- Extra-Virgin Olive Oil:1 tablespoon
- Raw Pumpkin Seeds, Finely Chopped:2 tablespoons
- White Sesame Seeds:1 tablespoon
- Flaky Sea Salt:1/2 teaspoon
Tips & Notes
- Roll the dough as evenly as possible; thin spots brown much faster than the rest of the sheet.
- Pull any deeply browned edge crackers from the pan early and return the paler center pieces to the oven.
- Cool the crackers fully before storing so trapped steam does not soften them.
