Multi-Seed

Multi-Seed Cheddar & Sour Cream

3.54 oz box

Nutrient Content Claims: 0g Trans Fat per serving, No Cholesterol
Gluten Free
Kosher Dairy
No Artificial Flavors, Good Source of ALA Omega 3 (*Contains 296mg of ALA per 30g serving)
20g Whole Grain per serving
Contains Sesame

Ingredients

Ingredients: Brown Rice Flour, Sesame Seeds, Potato Starch, Cheddar Sour Cream Seasoning (Organic Whey, Salt, Maltodextrin, Natural Flavors, Organic Non-Fat Dry Milk, Yeast Extract, Contains 2% or Less of: Onion Powder, Lactic Acid Powder, Citric Acid, Organic Sour Cream Powder [Cultured Organic Cream, Organic Non-Fat Dry Milk, Vitamin E to Protect Flavor], Organic Cheddar Cheese [Pasteurized Organic Milk, Cheese Culture, Salt, Enzymes], Garlic Powder, Safflower Oil, Paprika Extract Added for Color, Sodium Phosphate), Olive Oil, Flax Seeds, Amaranth Seeds, Quinoa Seeds, Tamari Soy Sauce Powder (Tamari Soy Sauce [Soybeans, Salt], Maltodextrin, Salt).

Contains: Milk, Sesame, Soy.

Nutrition Facts

About 3.5 servings per container
Serving size 14 crackers

Calories 130

% Daily Value
Total Fat 4g 5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
Sodium 210mg 9%

% Daily Value
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Total Sugars <1g
Includes 0g Added Sugars 0%
Protein 3g 5%

% Daily Value
Vitamin D 0mcg 0%
Calcium 50mg 4%
Iron 0.9mg 6%
Potassium 0mg 0%

Homemade Ricotta with Italian Salsa Verde

Crackers

36 Crunchmaster Crackers

Baking & Spices

Kosher salt (ricotta)
Freshly ground black pepper (salsa verde)

Garnish

Thinly sliced fennel
Thinly sliced radish
Pomegranate seeds, chopped

Nuts

Toasted hazelnuts

Herbs

2 cups loosely packed fresh Italian parsley leaves
2 scallions, coarsely chopped
1 clove garlic, crushed and peeled

Oil & Vinegar

3 tbsp. extra-virgin olive oil

Dairy

2 quarts whole-milk, preferably non-homogenized (ricotta)

Produce

1/3 cup freshly squeezed lemon juice (ricotta)

Directions

Special equipment: cheesecloth

For the ricotta: Combine the milk and 1 teaspoon salt in a medium saucepan. Heat until the milk just begins to simmer (don’t let it boil). Remove from the heat and stir in the lemon juice just until the milk separates and curds begin to form, 30 seconds to 1 minute. Remove from the heat and let sit until the curds separate from the whey and there are white clumps of ricotta with watery whey remaining, about 10 minutes.

Meanwhile, line a strainer with a double thickness of damp cheesecloth. Set the strainer over a large bowl. Lift as many curds as possible from the whey with a large spoon and transfer to the strainer. Gently pour the rest of the mixture through, to catch all of the curds in the cheesecloth. Pour out the whey from the bowl, then return the strainer to the bowl and let the ricotta continue to strain until it is thick and creamy, 10 to 15 minutes.

For the salsa verde: Combine the parsley, capers, mustard, anchovies, scallions and garlic in a blender and pulse until coarsely chopped. Add the olive oil and 3 tablespoons water and puree to make a sauce smooth enough to drizzle from a spoon. Season with salt and pepper.

Spread the ricotta on the Crunchmaster Crackers and top each with a dollop of salsa verde. Top with the garnishes of your choice, such as thinly sliced fennel, thinly sliced radish, pomegranate seeds and chopped toasted hazelnuts.