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.
- 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.