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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 21-30 of 31

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  • on July 19, 2008

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    They were super easy to make, smelled great in the oven, and were delightful with olives, pickled asparagus and green beans and martinis

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  • on July 14, 2008

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    I followed the recipe to the letter, except I refrigerated them for a couple of hours they were runny all over the pan..very salty didn't crisp up...wasted my money, I was trying to do for a party for my son's birthday....so sad...maybe I'll try again with less expensive cheese.

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  • on May 11, 2008

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    I must admit I changed this recipe a bit, I wasn't prepared for the price of the cheese so I subed Parmesan for the Pecorino. These crackers were easy and delicious. I have made the 3 times at the request of my niece! They were perfect in taste and size. Thanks for a great recipe!

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  • on October 06, 2007

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    These were wonderful. I followed the recipe exactly and had no problems with "overly salty" taste. Maybe romano cheeses other than pecorino have more salt, so try to use pecorino if you can. I've made these in advance (night before and, while they are still really great, right out of the oven is best. Quick, easy, and the red pepper gives them an unusual kick. Your guests will love them.

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  • on July 20, 2007

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    i loved these little crackers. i added a three fouths of a cup of flour and a half cup of cornmeal and also threw in some chopped chives for a little extra flavor. the texture was a perfect balance between crumbly and crunchy and the flavor was perfect. they went well with the lobster rolls. i kept them in the oven a bit longer than 20 minutes though.

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  • on July 20, 2007

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    Good flavor! Make sure NOT to use salted butter, but if you do - skip the salt. A bit crumbly and could have used more time in the oven.

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  • on July 19, 2007

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    These are so full of flavor and texture. They melt in your mouth while also being chewy. They were easy to whip up and baked nicely. I cut down on the salt after reading other reviews. Very nice and different for an appetizer. They have a nice kick too.

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  • on July 19, 2007

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    It turned out great! I used Romano cheese. I think that pecorino is a little strong. Other than that I thought it was wonderful.

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  • on July 13, 2007

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    I followed Giada's segment recipe exactly; no-salt butter, cheese selection etc and these crackers were awful and overly salty.
    My dough was more creamy than Giada's and the texture was nice otherwise I would rate this as a 1.
    The cheese flavor is borderline bitter and it does not fill the house with a wonderful, baked-goods smell.

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  • on July 11, 2007

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    I found these very simple to make. I used salted butter so only added a 1/4 tsp of salt to the mixture.
    They remind me of a shortbread. Their very flaky and very zesty. I love them!

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