Cheesy-Seedy Bark
- Cranberry Walk
- Mar 13, 2020
- 2 min read
Updated: Mar 15, 2020
When Friday nights roll along, I look forward to a cocktail and a nibble on the side. While it's hard to resist a platter of cheese and crackers, sometimes I'm looking for something a little healthier. Cheesy-Seedy Bark is the answer. I mixed Asiago cheese and a variety of seeds and baked the mixture in the oven. Once cooled, I had a wonderfully flavored snack. The cheese, along with the mixed nutty taste of all of the seeds, is delicious. The best part is that this is a make-ahead treat, so it's ready when you're ready.
Ingredients for Cheesy-Seedy Bark:
5 ounces of Asiago cheese, shredded
4 tablespoons raw pumpkin seeds
4 tablespoons raw sunflower seeds
3 tablespoons flax seeds
1 tablespoon black sesame seeds
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Time-Saving Tip: Prepare the bark a day in advance, so it completely cools and hardens.
Let's see what we need.
We're ready to cook.
Combine the ingredients.
Spread the mixture on a parchment-lined sheet pan. Try to make it smooth on the top and flatten it. Bake in a preheated 425-degree oven until golden. Remove from the oven and let cool completely. If you have a cooling rack, slide the bark on the rack to cool. The bark is great when made a day in advance.
It's ready! Cheesy-Seedy Bark is a deliciously easy snack to prepare. It's perfect with cocktails and for nibbling throughout the day.
Enjoy!
Cheesy-Seedy Bark:
5 ounces of Asiago cheese, shredded
4 tablespoons raw pumpkin seeds
4 tablespoons raw sunflower seeds
3 tablespoons flax seeds
1 tablespoon black sesame seeds
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Combine the ingredients.
Spread the mixture on a parchment-lined sheet pan. Try to make it smooth on the top and flatten it. Bake in a preheated 425-degree oven until golden. Remove from the oven and let cool completely. If you have a cooling rack, slide the bark on the rack to cool. The bark is great when made a day in advance.
Time-Saving Tip: Prepare the bark a day in advance, so it completely cools and hardens.
I just wrote a comment but I’m not sure it was saved. I saw this recipe when you first posted it in March 2020, just at the start of Covid. I have made it dozens of times. I make it in large quantities. I mailed it across the country to my mother after she had had it with me. Everyone loves this. Your recipe has been given out multiple times. Covid is happily winding down but thisRecipe will be in one of my staples for years to come. Thank you.