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Seeds and Cheese Crackers
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Seeds and Cheese Crackers

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!

Prep Time
10 mins
Cook Time
40 mins
Total Time
1 hr 30 mins
Course: Appetizer, Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Sprinkle shredded cheeses evenly over the entire sheet pan. Top with seeds, distributing them evenly over the entire pan. Sprinkle with sea salt.
  3. 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.
  4. Remove from oven and let cool completely before breaking up into bite-size pieces.
  5. Store crackers in an airtight container at room temperature or in the refrigerator for up to 7 days.