Description
This seed-filled cheese crisp is great on top of a soups and salads, or as an accoutrement to a cheese or meze spread. Call it a Krackle, call it a Crisp, but definitely call it delicious. And while you are at it, double up on the recipe. You’re gonna want more.
Ingredients
- 3 ounces grated Asiago, or 1 1/3 cups
- 1 ounce grated Fontina Fontal, or 1/3 cup
- 3 1/2 ounces raw shelled pumpkin seeds, or 2/3 cup
- 1 ounce raw shelled sunflower seeds, or 1/4 cup
- 3 Tablespoons sesame seeds, or 1 ounce
- 1 Tablespoon flax seeds, or 1/2 ounce
- 1 Tablespoon poppy seeds, or 1/3 ounce
- 3/4 teaspoon kosher salt
Instructions
Preheat oven to 375o F. Line two half-sheet pans with parchment paper.
Combine all ingredients in a small bowl. Mix well. The smaller seeds may settle so be sure to stir as you dole out the mixture.
Divide the mixture into crackers, allowing 2 Tablespoon per cracker. Flatten any mounds to a uniform thickness.
Bake for 7 – 8 minutes until lightly golden. Cool slightly on the sheet pans until they firm up, and then quickly transfer to a wire rack using an offset spatula. Store in an airtight container once cooled.
Notes
I used a rosemary Asiago but plain works well too.
Keep the cheeses cold until you grate them, using a box grater. They are a bit soft so they don’t grate as well at room temperature as a harder cheese, like Parmesan.
These are delicious on top of a soup or a salad, or as an accoutrement to a cheese or meze spread, but do note they are not sturdy like a Ritz, so don’t go planning to spread your Cheez Whiz atop. Who are you anyway??:)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: cracker
- Method: oven