From the Tasting Room Table

Sarah DeRosa, our Estate Director, makes these seed crackers for every tasting at Tres Colline. It’s a small gesture of hospitality, something handmade waiting on the board when you sit down, and it sets the tone for everything that follows. There’s a reason salty and savory work so well with wine: fat softens tannin, salt lifts acidity, and suddenly the glass tastes better than it did a moment ago. These do all of that. They’re also the kind of thing that reminds you why a visit to Tres Colline feels the way it does. Someone took the time. If you want that feeling at home, this is a good place to start.

A woman in a cozy kitchen smiles while pulling a tray of baked goods from a red gas oven, showcasing a dish topped with seeds and herbs. The kitchen features white cabinetry, marble countertops, and modern cooking tools, creating a warm and inviting atmosphere.

Homemade Seed Crackers

Five seeds, two cheeses, pure delight.

These artisan seed and cheese crackers are made with two kinds of cheese and five kinds of seeds. Perfect for your next cheese board or wine pairing.

Yield: 8–10 servings | Prep: 10 minutes | Cook: 40 minutes | Total: 50 minutes

Ingredients

  • 4 oz / 113 g finely shredded fontina cheese (about 1 packed cup or 1 1/2 cups loosely packed)
  • 4 oz / 114 g finely shredded asiago cheese (about 1 packed cup or 1 1/2 cups loosely packed)
  • 1/4 cup / 50 g raw or roasted/unsalted pepitas
  • 2 tablespoons / 25 g raw or roasted unsalted sunflower seed kernels, no shells
  • 1 tablespoon / 9 g poppy seeds
  • 1 tablespoon / 12 g flax seeds
  • 1 tablespoon / 10 g white sesame seeds
  • 1/2 tablespoon / 5 g black sesame seeds (you can also use white)
  • Flake sea salt

Instructions

  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Sprinkle shredded cheeses evenly over the entire sheet pan. Top with seeds, distributing evenly over the entire pan. Sprinkle with sea salt.
  3. 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.
  4. Remove from the oven and let cool completely before breaking up into bite-size pieces.
  5. Store crackers in an airtight container at room temperature or in the refrigerator for up to 7 days.

Pairing Suggestions

These gluten-free crackers earn their place on the board because they work with everything. The nutty, savory profile complements the fruit and structure of the Estate Pinot Noir, while the saltiness pulls the acidity forward in the Chardonnay. They hold up equally well alongside the Rosé. Whatever you’re opening, these belong next to it.

A hand reaching for a gourmet dish topped with seeds, accompanied by two glasses of red wine and a glass of water on a wooden table, featuring branded coasters and a notebook from Tres Colline Vineyards.