Parmesan & Cracked-Pepper Crackers

When the wonderful Vicki of Simply Hue asked me if I would like to share a few holiday recipes with her readers, I immediately thought of this brie recipe. It is a crowd-pleaser, and the idea of updating it for the season seemed like something everyone would enjoy (along with an excuse for me to eat brie for dinner). I made it for friends this past weekend along with my favorite roasted red pepper dip. Both are ridiculously simple, which is perfect when you have a room full of people you can’t wait to catch up with.

Of course I needed something to scoop up all this goodness with, and I have had these cracked pepper crackers in the back of my mind for some time now. I really enjoyed the bite of pepper, which paired wonderfully with the simple flavors of the roasted red pepper dip. Enjoy the Parmesan & Cracked-Pepper Crackers recipe below and visit Simply Hue for my Baked Holiday Brie, 3-Minute Roasted Red Pepper Dip and more holiday inspiration from Vicki.

Parmesan & Cracked-Pepper Crackers
makes 3 dozen crackers . adapted from various sources

1/2 c flour
1/4 c whole-wheat flour, plus more for dusting
1 1/2 c grated Parmesan cheese (about 6 oz)
4 T unsalted butter, softened (1/2 stick)
1/2 t salt, plus additional for garnish
1 1/2 t cracked black pepper, plus additional for garnish
1-2 T milk (or water)

Preheat oven to 350F. In a food processor, combine the flour, cheese, butter, salt and pepper. Pulse 4-5 times, until the mixture is crumbly. With the motor running, add 1 T milk. Continue adding milk, 1 t at a time, until the dough forms into a ball.

Place dough to a lightly floured surface, and roll into a 1/16”-thick rectangle. Cut into 1” squares and gently transfer to a baking sheet. Dough will puff up a bit when baked, so pierce each square 2-3 times with a fork, if desired. Sprinkle with additional salt and pepper, and transfer baking sheet to oven.

Bake 12-15 minutes, until the ends just begin to brown. Remove from oven, and allow to cool before serving. Store, sealed, in the fridge, for up to 3 days.