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Pecorino Crackers Recipe

Pecorino Crackers

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

Showing 11-20 of 31

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  • on August 29, 2009

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    I've made these crackers twice - ready to make them a third time today for a get together. The first time I made them I made them with Asiago cheese and 4 italian cheese mix - I mixed them together and then used the amount asked for in the recipe. They turned out great. The second time I used a six italian cheese mix and they turned out even better. I think I made them too big - going to go for more bite size this time. I loved this recipe and if you follow it to the T then they'll turn out great!

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  • on July 05, 2009

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    Theses little crackers are great! I followed the recipe exactly and they turned out wonderful. They are very soft, but if you let them cool on a plate like the recipe states they get a little more firm.

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  • on January 07, 2009

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    I tried this recipe and it turned out wonder! I believe I omited the salt, but I kept everything else. It turned out greatly spiced, still having the hard sharp grated pecorino not melted much, it wasn't to hard either. My only problem was it was crumbly, but that's why you make bite sized, just pop it in your mouth! I also heated them up before having it and broke it to pieces dipping it in cream cheese on the side. We loved them! ( I am actually waiting for my butter to get to room temperature right now to make them again!

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  • on December 13, 2008

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    Okay, I'll admit I am not an expert baker but I am a better than average cook, and I have a pretty good palette. I tossed out about half of these. I followed the directions closely, but I did use Parmesan since I had no Pecorino on hand. Maybe that's the problem. But I definitely would not serve these. It's too bad, because it sounds like such a great snack.

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  • on October 07, 2008

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    I followd the recipe to the T -they looked beautiful and tasted great but I had to they were mush! They had a coarse texture like oatmeal cookies, were beautifully browned but mush! I purchased cheese that was at the sell-by date and grated it coarsely--could this have been my problem? I was really disappointed because I think they have great potential -- what did I do wrong?

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  • on August 07, 2008

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    I have tried these crackers two times. They have great flavor but I can not get them to look like something I would want others to eat. Obviously my mistake is putting them on the baking tray. Is there a trick to get uniformity out of this cracker recipe?

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  • on July 29, 2008

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    So easy to make and absolutely flavorful and delicious. Perfect for a party at any time. Giada, your recipes rock!!

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  • on July 23, 2008

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    We threw these right out! What a waste of money :( Usually I like Giada's recipes but these were terrible. I got good quality pecorino from Whole Foods...it was SO sharp! I like sharp cheeses too, but not this one. The sharpness mixed with the cayenne made these burn my mouth. I'm annoyed I spent $6 on cheese and that I wasted an entire stick of expensive organic butter.

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  • on July 22, 2008

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    The only cheese I enough of was bleu, so that's what I used -- magnificent! I eliminated the salt & pepper because bleu cheese is so salty, but did use the cayenne -- & I refrigerated the dough for 30 minutes because it was too soft to shape -- worked great, so easy & SO good. Wonderful snack with fresh tomatoes, nothing more needed (except red wine.

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  • on July 20, 2008

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    Preperation was easy-
    ingredients- easy
    baking easy -
    i was vey disappointed with the end result- after watching her friends marvel over how good it was!
    Could not figure out how Mine tasted terrible !

    Barefoot Contessa has a similiar Parmesan cracker that i will try today

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