Best Rosemary Cheese Crackers Recipes

Blue Cheese with Rosemary Honey on Crackers image

Provided by Katie Brown

Yield Makes 40 hors d'oeuvres

Number Of Ingredients 6

1 cup mild honey such as alfalfa or clover
3 sprigs fresh rosemary
1/8 teaspoon kosher salt
1 (10-ounce) block blue cheese, frozen
40 crackers
3 scallions (white and light green parts), thinly sliced on diagonal

Steps:

In heavy small saucepan over low heat, stir together honey, rosemary, and salt. Continue heating, stirring occasionally, until fragrant, about 10 minutes. Strain through fine-mesh sieve into small bowl, discarding rosemary. Cool slightly, about 3 minutes. (Honey can be infused ahead and stored in airtight container at room temperature up to 24 hours.)
Cut blue cheese into 40 slices and arrange on crackers. Drizzle with honey, sprinkle with scallions, and serve

Rosemary Parmesan Cheese Refrigerator Crackers image

Provided by Kasha

Categories Cheese

Time 45m

Yield 20 crackers

Number Of Ingredients 8

3/4 cup all-purpose flour
1 teaspoon coarse salt
1 pinch white pepper
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated parmesan cheese
5 tablespoons sour cream
1 large egg white, lightly beaten

Steps:

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.
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.
Heat oven to 325°F
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.

Nutrition Facts : Calories 61.3, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.3, Sodium 197.4, Carbohydrate 3.9, Fiber 0.1, Sugar 0.1, Protein 2.7

ROSEMARY CHEESE CRACKERS image

Categories Bread Cheese

Yield many 2.5 doz

Number Of Ingredients 7

2 cups (8 ounces) grated sharp Cheddar cheese
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups all-purpose flour
2 teaspoons dried rosemary
1 teaspoon sea salt, plus more for sprinkling on top
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground cayenne pepper

Steps:

Cream the cheese and butter together in a large bowl with an electric mixer or a wooden spoon until smooth and well combined. Stir together the flour, rosemary, salt, red pepper flakes, and cayenne in a separate bowl. Add the flour mixture to the cheese mixture and stir to combine thoroughly. Turn the dough onto a piece of wax or parchment paper. Roll into a log shape for round crackers; for square crackers, gently tap each side of the log on the counter several times to form a long rectangle. Wrap the dough in the paper and refrigerate for several hours or overnight, until the dough is firm and sliceable. When ready to bake, preheat the oven to 375°F. Remove the dough from the refrigerator. Cut the log into 1/4-inch-thick slices and arrange them on a baking sheet. Using a fork, prick the center of each cracker several times and sprinkle with salt. Bake for 12 to 15 minutes, until golden brown around the edges. Remove from the oven and allow to cool completely before serving or storing in an airtight container for up to 3 days. The dough for these crackers can be made a day or two in advance and refrigerated until you are ready to bake and serve. Crackers can be frozen and then reheated in the oven for a few minutes before serving