dubliner cheese & thyme crackers with tomato soup

I benefited from my co-worker Zora’s tomato abundance yesterday!  I made some soup and thought it was a great time to try out a cheese cracker recipe I’d been holding onto, Ina Garten’s Parmesan & Thyme Crackers.  I thought about using pecorino romano  (because I prefer the sharpness and can’t get enough salty sheep’s milk cheese), but when I was at the cheese case I spotted Dubliner and knew that was what I wanted to use.  The sweetness of the cheese complemented the fragrance of the thyme and balanced the acidity of the tomato.  When these crackers are baking they smell like cheese straws, but when they come out of the oven they melt in your mouth.  Simple and tasty.

5 thoughts on “dubliner cheese & thyme crackers with tomato soup

    1. I can ship one to you, but you should treat yourself to the pleasure of the baking smell and eating one warm. Ina said she serves them alone with champagne! anyway, the dough is simple and can last for a few days in the fridge. slice and bake!

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