Clementine Paddleford, one of the world's most influential food writers, helped pioneer the chronicling of America's food traditions. She got the recipe for this appetizer from her mother, Jennie.
Ingredients
- 20 unsalted soda crackers
- 1 egg white
- 5 tsp. grated parmigiano-reggiano
- Caraway seeds
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Instructions
Step 1
Preheat oven to 450°. Soak crackers in a medium bowl of ice water, a few at a time, until slightly swollen and soft, about 20 seconds. (Don't soak too long, or they'll disintegrate.) Arrange softened crackers in a single layer on a parchment paper–lined baking sheet.
Step 2
Whisk egg white in a small bowl until very soft peaks form. Brush each cracker with some of the egg white, then sprinkle each with 1⁄4 tsp. of the grated parmigiano-reggiano and a pinch of the caraway seeds. Bake until slightly puffed and golden, 7–10 minutes.
- Preheat oven to 450°. Soak crackers in a medium bowl of ice water, a few at a time, until slightly swollen and soft, about 20 seconds. (Don't soak too long, or they'll disintegrate.) Arrange softened crackers in a single layer on a parchment paper–lined baking sheet.
- Whisk egg white in a small bowl until very soft peaks form. Brush each cracker with some of the egg white, then sprinkle each with 1⁄4 tsp. of the grated parmigiano-reggiano and a pinch of the caraway seeds. Bake until slightly puffed and golden, 7–10 minutes.
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