Larry Greenly wrote:I like Crispini, too, (the one with all the different seeds on top).
Larry Greenly wrote:Great with blue cheese--oh, sorry--bleu cheese <sniff>.
Carrie L. wrote: Can someone enlighten me as to why this is the most predominant cracker in the "gourmet cracker" section?
Carrie L. wrote:I'm with you too, Larry. I really like Crispini. Especiallly with a schmeer of cream cheese and a shred of smoked fish. My husband is a Wheat Thin fanatic and eats them all the time dipped into cottage cheese. Triscuits are great with warm savory dips. A cracker I like for cold toppings (crab salad) or strong-flavored cheese is the lowly Ritz. Nice and buttery.
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