Thanksgiving is all about decadence and so much about eating! As the holidays roll around, it’s hard not to indulge in all the good food that is on offer. These amazingly jewel toned appetizers are definitely indulging to the eyes and taste yummy too! A perfect bit of pop color for your thanksgiving spread and light enough to nibble on before the big meal.
The cheesy crackers are melt in your mouth lovely and the compote adds a bit of contrast for a delicious duo. The best part is that they’re so easy to make and you can make everything in advance. Because I’d much rather spend time eating than in the kitchen!
Parmesan Crackers with Cranberry Plum Compote
- 4 oz unsalted butter
- 4 oz finely grated parmesan
- pinch of salt
- 1/4 tsp freshly ground pepper
- 1 1/4 cup all purpose flour
In a stand mixer with the paddle attachment, cream the butter for a couple minutes. Then add the parmesan, salt and pepper. Mix until combined. Add the flour and again mix until combined.
Turn out onto a lightly floured surface and form into a log. Cover with plastic wrap and refrigerate for atleast 1 hour.
When ready to make, preheat the oven to 350°F. Cut the log into 1/4 inch thick slices and arrange on a parchment lined baking sheet. They can be quite close together as they won’t expand. Bake for about 15 minutes until the crackers are a light golden brown. Let cool for a couple minutes on the baking sheet and then transfer to a cooling rack.
While the crackers are baking, you can get started with the compote.
Cranberry Plum Compote
- 1 1/2 cup fresh or frozen cranberries
- 2/3 cup water
- 1/4 cup sugar
- 1/4 cup plum preserves
- 1/4 tsp cinnamon
- 1/2 small star anise
Place all ingredients into a small saucepan and cook over a low heat for about 10 minutes, stirring occasionally. The cranberries should be softened and all come together into a thick consistency. Let cool. You can also make this in advance and refrigerate until ready to use.
Once the crackers and the compote are cooled you can assemble. Just add a dollop of compote on to each cracker and garnish with a little sprig of thyme if you have it! Makes 20-25.