I happen to love pizzelles for a number of reasons: quick and easy to make: no baking required so they can be made any time of the year: they do require a pizzelle maker which I feel is worth it to have in my kitchen. Mine makes 3 mini pizzelles which are the perfect size as a cookie or a “cracker”.

They can be sweet such as my Pizzelles with Maple Sugar and Maple Extract and Pizzelles Two Ways, one is the traditional anise flavor and the other is chocolate. A quick dessert when you need one, served alongside your favorite ice cream or a bowl of fresh fruit. I’ve actually seen strawberry and lemon flavored pizzelles at the grocery store. The ones I am sharing now are of the savory variety – lots of Parmesan and a touch of thyme.

In the Sept./Oct. issue of Bake From Scratch was this savory pizzelle contributed by Erin McDowall, that sounded perfect for a charcuterie platter. I just love to put these together – so much fun picking out all the ingredients.

I made this recipe twice as the first batch was too thick (I thinned it with some water) but wasn’t totally happy with the flavor. So I made a few changes; I cut back on the AP flour, used Kraft Parmesan Cheese in a shaker can instead of Parmigiana-Reggiano and eliminated the ground red pepper. I do like a “kick” but not in these pizzelles; and I also added some dried thyme. Very happy with the second batch!!!