Rosemary Parmesan Cheese Refrigerator Crackers

Total Time
Prep 15 mins
Cook 30 mins

Make the dough a day ahead and refrigerate. Bake the next day for some fantastic, different and chic appetizers to go with drinks.

Ingredients Nutrition


  1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
  2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
  3. Heat oven to 325°F
  4. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.


Most Helpful

We served these with pre-dinner drinks and they were a real hit with family and guests. They became soft after the first night even though they were stored in an airtight container. I would suggest freezing the raw roll, slicing and baking the evening of use.

mteed February 11, 2008

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