Olympic Dairy

Preparation : 25 minutes |
Cooking : 12 minutes |
Serve(s) : 24

Parmesan crackers with yogurt, pistachios and cucumberAppetizer/Snack

Chef Ricardo's fresh and savory yogurt snack!

Preparation : 25 minutes
Cooking : 12 minutes
Serve(s) : 24


Parmesan Crackers

  • 3 tbsp (40 g) unsalted butter, melted
  • 3 flour tortillas, about 7 inches (18 cm) in diameter
  • 1/2 cup (45 g) finely grated Parmigiano-Reggiano cheese


  • 3/4 cup (180 ml) Olympic Natural plain yogurt
  • 1 Lebanese cucumber, cut into small
  • dice 2 tbsp coarsely chopped pistachios
  • 1 tbsp chopped fresh chives


Parmesan Crackers

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Brush both sides of the tortillas with the butter.

Sprinkle the cheese onto both sides of the tortillas and cut them into 8 wedges each. Place on the prepared baking sheet. Bake for 12 to 15 minutes or until lightly golden brown. Let cool.


When ready to serve, top the crackers with the yogurt and garnish with the cucumber. Sprinkle with the pistachios and chives.

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