If you told me a year ago that one day I would be making crackers, I would think YOU were crackers! Seriously, walk into any grocery store and you can find a whole aisle of different types of crackers. They are the kind of thing that people always buy to go with their homemade dips and appetizers. I didn’t even know it was possible to make homemade crackers!
For my mom’s 55th birthday celebration, the Ina Garten-themed dinner party that I threw, I found a recipe for Parmesan & Thyme Crackers while flipping through the Barefoot Contessa Back to Basics cookbook. The recipe seemed simple enough, so I decided to give it a whirl. The best thing about this recipe is that I was able to make it a couple days in advance and refrigerate the dough (But you could make it weeks in advance and freeze the dough too). Then when you are ready to make your crackers, all you need to do is slice and bake!
Let me tell you how impressed everyone was with these crackers! First, they could not believe that I actually MADE my own crackers. As if that wasn’t impressive enough, they were then in awe with the perfect roundness of them and their golden-brown color. Finally, once my family tasted them, they were literally melt in your mouth, almost like the texture of a cookie, with a lot of parmesan and herb flavor! I had sliced cheese out to go with the crackers, but everyone also started using the Sun-Dried Tomato Dip as a spread for on top of the crackers too! What a great idea!
Recipe adapted from Ina Garten’s “Parmesan & Thyme Crackers from the Barefoot Contessa Back to Basics Cookbook.