Recipes | Fruits From Chile
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½ cup grated Parmesan

½ cup shredded Asiago

2 teaspoons poppy seeds

1/3 cup roasted sunflower seeds

¼ cup sesame seeds

2 teaspoons chopped fresh rosemary + extra for garnish if desired

freshly ground black pepper

2 large bunches of Chilean grapes

1 tablespoon olive oil

1/2 cup goat cheese

heavy cream


Preheat oven to 400 degrees Fahrenheit.

In a medium mixing bowl, stir together Parmesan, Asiago, poppy seeds, sunflower seeds, sesame seeds, rosemary, and a few coarse grinds of black pepper.

Scoop crumbly mixture (the cheese will bind everything together when it melts) onto a parchment-lined baking sheet. Use a tablespoon for each cracker and flatten mounds as much as possible without creating any holes (the crackers will cook more consistently with an even thickness). And be sure to leave at least an inch between each cracker. Note: this recipe will require baking the crackers in two batches, or on two baking sheets.

Bake for 5-6 minutes or until crackers are golden, and edges are browned but not burned. (Keep a close eye on the crackers – they go from done to burned quickly!) Use a spatula to transfer crackers to a cooling rack. Let cool to room temp.

While the crackers are cooling, place grapes on another baking sheet, toss with olive oil. Roast for 10 minutes until warm and juicy. Let cool for a few minutes.

In a small bowl, mix goat cheese with a few spoonsful of heavy cream until the cheese is a spreadable texture, more like cream cheese.

Top room temperature crackers, with 1 teaspoon goat cheese, roasted grapes and a sprig of rosemary if desired.

Makes 24 crackers.