Recipe Detail Page

1. For the crackers, combine flour, fennel seeds, cumin seeds and salt in a food processor. Pulse to combine. Add butter to the flour mixture. Pulse until the butter has broken down into pea-sized pieces. With the processor running, slowly pour in water and process until a dough comes together. Tip cracker dough onto the countertop. Form dough into 2 discs. Wrap in plastic wrap and refrigerate for 1 hour.

2. Arrange racks in the top and bottom thirds of the oven. Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.

3. Working with 1 disc at a time, roll dough on a lightly floured surface to 1/4-inch (5 mm) thickness. Using the template, cut out 2 side panels, 2 roof panels and 1 each front and back panel. Arrange pieces on prepared baking sheets, 1 inch (2.5 cm) apart. Reroll scraps and cut into cracker shapes.

4. Prick crackers all over with a fork. Bake in the top and bottom thirds of the oven, switching sheets halfway through until crackers are crisp and lightly golden brown, 25 to 30 minutes. Remove to a wire rack. Let cool completely. Repeat with any remaining cracker pieces.

5. For the spread, place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth and fluffy, about 3 minutes. Scrape down sides. Add Parmesan cheese, rosemary and salt. Beat to combine, 30 seconds. Scrape spread into a bowl and cover with plastic wrap until ready to use.

6. To assemble the house, place half of the cream cheese spread in a piping bag fitted with a small round piping tip, about 1/4 inch (5 mm), refilling as needed. Turn the front wall piece backwards so the flat side is facing out. Pipe cream cheese spread along the back edges of the front wall and 1 sidewall. Position pieces at a 90-degree angle and place them on a serving board. Prop up pieces with a can or other object, if needed. Repeat process with back wall and a second sidewall. Place house in the fridge to help set cream cheese spread, about 15 minutes.

7. To attach the roof, pipe cream cheese spread along peaked edges of front and back walls. Position roof pieces into place. Pipe along peak where 2 roof pieces meet. Place back into the fridge to set completely, about 15 minutes.

8. To make roof shingles, remove the casing and very thinly slice salami. Cut each slice into half-moons. Cover roof with a thin layer of cream cheese spread. Attach roof shingles, starting at bottom of the roof and working in rows, overlapping salami pieces slightly. Add extra cream cheese spread, as needed.

9. To make breadstick walls, spread a thin layer of cream cheese spread on both sidewalls. Stack breadsticks on sidewalls.

10. For the front of the house, spread a layer of cream cheese spread on the front of the house. Cut out a door shape from a slice of cheddar cheese. Place on front of the house. Add mini breadsticks around the door frame, cutting to fit. Use a small slice of a mini meat stick for the door handle, attaching it with a cream cheese spread. Create details using fresh herbs, other meats, cheeses, olives and garnishes. Once finished decorating, place in the fridge until ready to serve.

11. When ready to serve, place assorted meats, cheeses and vegetables around the house. Serve on the same day as construction.