Savory, buttery and Parmesan-y these really are wonderful. Serve them with some salty olives and and a good red wine, a spot on combo. You can also substitute rosemary for the sage.
I made them this last week for our January Wine Time gathering and everyone carried on and on about how good they were and they all asked for the recipe.
As you know, once a month, we gather the usual suspects (Dan, Teri, Kathy and Tom) for a get together at our house to enjoy a special bottle of wine and lots of good appetizers and friendship.
Here’s the January appetizer spread. Kathy brought cheese fondue complete with apples, broccoli, mushrooms and chunks of sourdough and rye bread for dipping. DEElicious. I put out chunks of jalapeno, cheddar, buffalo bratwurst sausages and Little Smokies. Bowls of BBQ sauce and mustard sauce were alongside for dipping. And of course some of my pickled beets.
A Wine Time tradition is Cheetos in a crystal bowl. Dan and Teri brought the Cheetos and a chaser bottle of wine.
- 1 stick (1/4 pound or 114 g) butter, at room temperature
- 4 ounces (114 g) Parmesan cheese, freshly grated (don't use anything else!!)
- 1 teaspoon fresh sage, minced
- ½ teaspoon pepper, freshly ground
- ½ teaspoon salt
- 1¼ cups organic flour
- Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, thyme, rosemary or sage, salt and pepper and mix well. Add the flour and combine until large crumbles form. About 1 minute.
- On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic foil and rest in the fridge for at least 30 minutes.
- Preheat the oven on Convection 350 F. Line a baking sheet with a silicon pad or parchment paper.
- Cut the log in 24 equal slices that are ⅜ inch of thickness. Use a very sharp small kitchen knife.
- Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.
Sage Parmesan Sables … They’re what’s for an Appetizer.