Seeds and Cheese Crackers
User Reviews
0
0 reviews
Unrated
Seeds and Cheese Crackers
Report
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!
Share:
Ingredients
- 4 oz fontina cheese about 1 packed cup or 1½ cups loosely packed, finely shredded
- 4 oz Asiago cheese about 1 packed cup or 1½ cups loosely packed, finely shredded
- ¼ cup pumpkin seeds raw or roasted, unsalted
- 2 tablespoons sunflower seed kernels no shells, raw or roasted, unsalted
- 1 tablespoon poppy seeds
- 1 tablespoon flax seeds
- 1 tablespoons white sesame seeds
- ½ tablespoon black sesame seeds you can also use all white
- sea salt flake
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
