But first things first...Before getting my Easter cooking underway, I had to take a little snack break. While shopping earlier in the day, I stopped at a new-ish store here in South Boston - American Provisions - for the first time, and picked up a wedge of brie and French sandwich bread. I couldn't help slathering on a bit of Nutella when I got home.
As an FYI, if you're in the area and haven't checked out American Provisions, then you must! It's a great little farm-to-table spot, with unique finds, fresh ingredients and an excellent cheese selection.
3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper (didn’t have, so didn’t use)
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmigiano Reggiano cheese
5 tablespoons sour cream
1 large egg white, lightly beaten (optional — for the rosemary garnish, which I didn't do)
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 degrees. 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.
I served the crackers with a wedge of brie and an herb cheese spread. I think softer cheese is the way to go with these. Next time it'll be goat cheese.
Stay tuned for part two of my Easter baking adventure - Meagan's 30th birthday cookies!
Images are my own.