Cheese and herb crackers with port wine and onion marmalade
Cracker
Ingredients · Servings 6
- 100 g Parmesan
- 2 sprigs of rosemary
- 3-4 sprigs each of thyme and oregano
- 125g flour plus some for rolling
- 100 g Butter
- 1 tsp salt
- Cookie cutter approximately 5 cm in diameter
- 1 red chili pepper
- 3 red onions
- 1 tbsp rapeseed oil
- 2 tbsp red wine vinegar
- 75 g gelling sugar 3:1
- 250 ml red port wine
- Salt
- freshly ground black pepper
- ground red peppercorns for sprinkling
Method
- For the crackers, finely grate the Parmesan cheese. Pluck the herb leaves and chop them finely. Knead both together with flour, diced butter, and salt to form a smooth dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
- For the jam, halve and deseed the chili, and peel the onions. Dice both finely. Sauté the chili and onions in hot oil for about 3 minutes. Deglaze with vinegar and port wine, then reduce the heat and simmer for about 5 minutes until reduced by half. Add the jam sugar and boil vigorously for 4 minutes. Season the jam with salt and pepper and let it cool.
- Preheat oven to 180°C (350°F). Roll out the dough on a floured surface to about 5 mm (¼ inch) thick and cut out round cookies about 5 cm (2 inches) in diameter. Place these on a baking sheet lined with parchment paper and bake in the preheated oven for 12–15 minutes until golden brown and crispy.
- Serve the cooled crackers with the jam and sprinkle with a pinch of red pepper each, if desired.
100 g
Parmesan
Rosemary sprigs
Sprigs of thyme and oregano
125 g
Flour plus some for rolling
100 g
Marmalade
Red wine vinegar
75 g
Gelling sugar 3:1
250 ml
Aside from that
