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parmesan cream crackers
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smitten kitchen | parmesan cream crackers

parmesan cream crackers

I spend an unhealthy amount of time trying to figure out what makes a cracker a cracker, and how to drum up whatever I have most recently concluded at home. Is it a two-ingredient mix of spelt (or other) flour and water with some seeds on top? An olive oil-brushed flatbread with rosemary? A cheese straw rolled thin and flat? Need it be something sturdy and neutral enough that you can spread cheese or tapenade upon it? Is it acceptable if it is too tender, rich and loudly flavored to have anything piled on its belly?

About the only conclusion I have come to is that I don’t want them to come out of a box and that I detest those ubiquitous “table water crackers”. [I feel much better getting that off my chest and I apologize if I have been at a party (that would be "all parties, everywhere") where you served them and are now offended.]