This is one of those fabulously easy appetizers that can be baked up in a jiffy. And then be on a serving plate in front of your guests in no time at all. Rosemary & Asiago Cheese Crackers are always a big hit during the cocktail hour.
That’s one of the big reasons is chose it as one of the appetizers at my Fairies in the Forest Twilight Soiree.
A BUSY HOSTESS NEEDS A LITTLE HELPING HAND
Guests arriving, bartending duty and last minute details. When you’re throwing a party, the last thing you want is to serve complicated dishes that need lots of last minute TLC.
This recipe fits the bill and does it with style and great taste. (literally and figuratively!)
Part of my party prep schedule is to make the cracker dough a few days in advance (up to 4 days). Then I’ll refrigerate the bar/roll tightly wrapped in wax paper until I’m ready to bake a batch.
The added benefit, besides the obvious, is that it gives the dough time to intensify the essence of the fresh rosemary in the crackers.
I’ve noticed that the batch baked from freshly made dough just were not quite as tasty. Go figure!
Personally, I like the idea of rectangular crackers. But you could choose to do the traditional roll, and make a round cracker instead.
BAKE ‘EM WHEN YOU NEED ‘EM!
The day you want to serve your Rosemary & Asiago Cheese Crackers, slice the rolls into 3/8″ slices. Then bake on parchment-lined baking sheets and let cool. You can then place on a serving place, cover and they’ll be ready when you need them!
These luscious morsels are very short. And that means they have a lovely, creamy texture that makes them a perfect foil to cocktails or wine.
Store the leftovers carefully inside a cookie tin in layers of wax paper and a piece of paper towel to absorb any moisture.
Fast, easy and so tasty, your guests will adore every buttery bite of your Rosemary & Asiago Cheese Crackers!
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- 1/4 lb. (1 stick) unsalted butter, room temp.
- 1 cup asiago cheese, grated
- 1 Tbsp. fresh rosemary, finely chopped
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh ground pepper
- 1 1/2 cups AP flour
- In a large mixing bowl , (or your KitchenAid with the paddle attachment) cream the butter for 1 minute, until light yellow and whipped.
- On a low speed, add the cheese, rosemary, salt and pepper and combine well.
- Still using a slow speed, sprinkle in all the flour and combine until the mixture is in large crumbles, about a minute or so. Adjust the dough as needed, if too dry, add 1 tsp. water, if too wet, add 1 Tbs. flour.
- Pour out the dough onto a floured piece of wax paper and press into a ball. If you want round crackers, roll the dough into a log. If you prefer rectangular crackers, form dough into a bar shape. Aim to make the log/bar about 9 inches long.
- Wrap the dough tightly in the wax paper, and refrigerate for 6 hours or up to 4 days.
- To bake the crackers, preheat the oven to 350 degrees.
- Cut the chilled dough in 3/8 inch slices with a sharp knife and place on a parchment lined baking sheet.
- Bake for 21-24 minutes, or until very lightly browned. Rotate the pan half way through the baking time.
- Cool and serve at room temperature.
- Store in a cookie tin between layers of wax paper. Add a sheet of paper towel to absorb any moisture and keep the crackers fresh. After 24 hours, they should be kept in the refrigerator so they don't go rancid. (that's a lot of butter, folks!)
The prepared dough log/bar can be frozen for up to 1 month if tightly wrapped in wax paper and placed inside a plastic freezer bag. To thaw, unwrap the dough and thaw on a plate between two sheets of paper toweling in the refrigerator. The dough can sweat during the thawing process and the paper towels will absorb the moisture to keep the dough dry. Remember, the dough needs to be completely chilled before slicing, so don't try to thaw it on the kitchen counter.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 51Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 115mgCarbohydrates 7gFiber 0gSugar 0gProtein 2g