Seeds & Cheese Crackers

Name: Seeds & Cheese Crackers
Prep time: 10 min
Cook time: 40 min
Total time: 1 min
Ingredients: 4 oz (113g) finely shredded fontina cheese (about 1 packed cup or 1½ cups loosely packed); 4 oz (113g) finely shredded asiago cheese (about 1 packed cup or 1½ cups loosely packed); ¼ cup (50g) raw or roasted/unsalted pepitas; 2 tablespoons (25g) raw or roasted/unsalted sunflower seed kernels (no shells); 1 tablespoon (9g) poppy seeds; 1 tablespoons (10g) white sesame seeds; ½ tablespoon (5g) black sesame seeds (you can also use all white); flake sea salt

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 1 hours, 30 minutes

Servings: 9

Author : Love and Olive Oil

Ingredients

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4 oz (113 grams) finely shredded fontina cheese (about 1 packed cup or 1½ cups loosely packed)4 oz (113 grams) finely shredded asiago cheese (about 1 packed cup or 1½ cups loosely packed)¼ cup (50 grams) raw or roasted/unsalted pepitas2 tablespoons (25 grams) raw or roasted/unsalted sunflower seed kernels (no shells)1 tablespoon (9 grams) poppy seeds1 tablespoons (10 grams) white sesame seeds½ tablespoon (5 grams) black sesame seeds (you can also use all white)flake sea salt

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Instructions

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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.