I was very doubtful about how this cheesy cracker situation would pan out, as the cracker dough both looked and smelled like pepperoni. Pepperoni is (are?) something I find pretty repulsive due to my over consumption of pepperoni on more than one occasion during my middle school years, most likely during Fresh-Prince-marathon-induced stupors. However, the end result was surprisingly tasty, and it’s always validating to find new uses for spices purchased on a complete whim. I found these crackers to be less cracker and more savory shortbread, which makes sense given the butter to flour ratio. These Parmesan and fennel shortbreads are currently on my savory shortbread radar.
Cheese is my favorite food in the world. Cheese Plus is my favorite store in San Francisco. I wrote an essay about cheese for my creative non-fiction writing class last year (Sorry, Peter Kline). If I could have dinner with anyone, living or dead, real or fictional, I’d pick Liz Lemon. You get the idea. But even I think it would be too much to top these little cheesy crackers with more cheese. So I opted for a kale pesto, going light on the Parmesan.