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!
Yield: 8-10 appetizer servings
Prep Time: 10 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 1 hourhour30 minutesminutes
Ingredients
4oz/ 113gfinely shredded fontina cheese , about 1 packed cup or 1½ cups loosely packed
4oz/ 114gfinely shredded asiago cheese, about 1 packed cup or 1½ cups loosely packed
¼cup/ 50graw or roasted/unsalted pepitas
2tablespoons/ 25graw or roasted unsalted sunflower seed kernels, no shells
1tablespoon/ 9gpoppy seeds
1tablespoon/ 12gflax seeds
1tablespoons/ 10gwhite sesame seeds
½tablespoon/ 5gblack 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.