Pecorino Crackers

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I hate to change a recipe around and then review it, but after seeing some of the comments, I did tweak a few things, and the crackers turned out great! I used 1/4 tsp of salt and I grated the pecorino romano with a Microplane grater so that it was nice and fine. I didn't use much black pepper, and next time, I won't use any, but that's a personal preference.

I made sure that I had 24 crackers, and they weren't necessarily a tablespoon each. I think having 24 crackers is more important than having exactly 1 tablespoon each. I rolled each into a ball and then pressed them into rounds that were about 1/6 inch thick. I baked them at 360 degrees for about 20 minutes. They are perfect! The amount of salt (1/4 tsp was perfect. They have a nice buttery texture, and they're just slightly crumbly, which I expected. Definitely not too crumbly at all.

Oh, and if you can, get your pecorino romano at Costco! It's a great deal there.

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Way too cheesy and salty! I needed to drink an entire glass of water after eating just one cracker. I would never make this again.

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I've made this recipe a few times. Unique. Delicious. Easy to make. I'll continue to make these and serve to family and friends. Thanks Giada.

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These are DELICIOUS!! I made them with parmesan instead of pecorino, but otherwise followed the recipe to a T. You have to press them very flat, as they don't spread out at all while cooking, and the consistency is supposed to be very crumbly, that's how they turn out so light and flaky! Thanks to Giada once again for a fantastic recipe!

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Recipe has promise, but it needs serious help. I followed it to the letter (my only addition being fresh rosemary and it was very crumbly and waaaay too salty. I'm trying to figure out how to salvage the leftovers. Perhaps I will put them in the food processor and use them to top something like a mac & cheese. They don't even hold up enough to remove them from the parchment paper in 1 piece. Giada - did the FN test kitchen even try this recipe out first? Such a disappointment.

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i made these crackers and they are delicious. i followed the recipe except i used parmesan cheese (only because i did not have pecorino i made them a little bigger and got 20 crackers. i pushed the dough into a tablespoon and ran a knife around the outside and they came right out.

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These crackers are very tasty and delicious. The only trouble I have with the recipe is making them look like crackers. Mine came out looking like round cookies and they didn't flatten at all while baking. The dough also didn't hold up well together -- it kept coming apart. I will try adding a little more butter next time I make them.

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"Crackers" is a weird term to use for what really is a savory cookie. The first batch that I made I did exactly as the recipe read and I felt that a tablespoon was way too big. The "crackers" have a strong taste. And there is no way that as is this recipe can make 24 "crackers". I made a second batch and this time I left out the cayenne, I used salted butter and omitted the salt. I also finely grated the cheese. I made more a teaspoon sized "cracker" and flattened the dough more with my hands to make more of a cracker than cookie. The result I think is much better. If you don't like pecornio then you won't like this recipe.

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I used parmesean cheese and they came out just perfect. I made the balls smaller than the tablespoon suggested and pressed down slightly and they were the right size to pop in your mouth and enjoy!!

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They we're a little too salty. 1/2-tsp I think is too much. I will try them again with less salt. Maybe 1/4 of a tsp. It takes away from the taste of the cracker. Next time I will push the crackers down more before baking them. They looked more like a cookie then a cracker. I do enjoy making her other recipes and will try this one again soon. I 've made many of her recipes and this is the first one I had a little problem with. I hope this review helps others... Give it a try you might like it with less salt or no salt...