Cucumber Avocado Soup and went to this recipe for Parmesan Thyme Crackers. I was pretty true to the recipe except I didn't have fresh thyme so I used dried - a little less than 1/2 teaspoon. I also cut the crackers a little thinner - probably about 1/4 inch instead of 3/8.
These crackers are dangerously good. My batch made 36 and I could have eaten most of them in one sitting. I refrained though because I did the math and they are about 35 calories each, making the batch over 1250 calories. With all the butter and cheese they are really just Parmesan shortbread. They went well with my soup but they are perfectly fine just by themselves. I can see them with a little goat cheese, or maybe some guacamole. Along with a nice glass of Sauvignon Blanc. YUM.
UPDATE: On second tasting, I think the crackers might be just a tad too salty. I may leave out the salt next time and rely on the natural saltiness of Parmesan.
UPDATE 2: I just realized there it a typo in the recipe I linked to. It says 1/2 lb (1 stick) of butter. 1/2 lb of butter is 2 sticks in a 4 stick package. I used 1 stick which is 1/4lb butter and it was plenty of butter.