Our love for Parmesan crackers is no secret. Our fresh fig appetizer is slowly becoming legend. Alas, fresh figs aren’t always in season so we needed to create a winter alternative. Nahid suggested using gorganzola as the main ingredient. It being winter, pears jumped into my brain. We both agreed that we needed crunch and a bit of sweetness, so candied walnuts were added. And if the response from our party guests is any indication, another great and easy appetizer has been born.
A note: I bought all my ingredients for this at Trader Joe’s. It makes life so much easier. Please use only Parmesan cheese not a Romano/Parm mixture. The crackers come out better.
Winter Bliss–Parmesan Crackers with pear, gorgonzola and walnuts
- 3/4 cup grated Parmesan cheese
- 4 oz crumbled gorgonzola
- 1 Bosc pear finely cubed
- 1 teaspoon thyme chopped
- 1 cup walnuts
- 1/2 cup granulated sugar
- 1 scallion thinly sliced for garnish
- Preheat oven to 350 degrees.
- Place 12 one-inch circles of grated Parmesan cheese on a sheet pan. Sometimes the cheese spreads so leave enough room. The discs should be approximately an eight of an inch high.
- Bake crackers for about 10 minutes or until brown around the edges.
- When done quickly remove the crackers from the sheet pan with a spatula. Cool on a rack. If the crackers start to stick put them back in the oven to warm a bit.
- The good news about these crackers is that they can be made in advance and stored in an air tight container.
- Place sugar and walnuts in saute pan.
- On medium heat cook until the sugar becomes a syrup and coats the walnuts.
- Continue cooking until the sugar is golden brown.
- Remove from pan, cool and then crumble.
- This can be done in advance. Store in an air tight container.
Gorgonzola Cheese Mixture
- Place gorgonzola, diced pears, crumbled candied walnuts, thyme in medium bowl. Toss.
- Place crackers on a serving dish.
- Place heaping tablespoon of mixture on crackers.
- Sprinkle with scallions.
Geez Louise! says
yes yes yes…. these were GREAT! so was everything else. especially your gingersnap cream dessert!
Judy at Two Broads Abroad says
That very complicated recipe will be making an appearance as well.