Seeds and Cheese Crackers
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Seeds and Cheese Crackers
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These easy seeds & cheese crackers are a crispy, crunchy delight, made with two kinds of cheese and five five kinds of seeds. Perfect for your next cheese board!
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Ingredients
- 4 oz finely shredded fontina cheese about 1 packed cup or 1½ cups loosely packed
- 4 oz finely shredded Asiago cheese about 1 packed cup or 1½ cups loosely packed
- ¼ cup raw or roasted/unsalted pepitas
- 2 tablespoons raw or roasted unsalted sunflower seed kernels no shells
- 1 tablespoon poppy seeds
- 1 tablespoon flax seeds
- 1 tablespoons white sesame seeds
- ½ tablespoon black sesame seeds you can also use all white
- flake sea salt
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Sprinkle shredded cheeses evenly over the entire sheet pan. Top with seeds, distributing them evenly over the entire pan. Sprinkle with sea salt.
- Bake for 35 to 40 minutes, rotating the pan once part way through. The cheese will have melted and darkened to a light golden brown, the color of butterscotch candy. Take care not to let it bake too long or the cheese may taste burnt.
- Remove from oven and let cool completely before breaking up into bite-size pieces.
- Store crackers in an airtight container at room temperature or in the refrigerator for up to 7 days.
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