Mannabrew Cheese Board

Serves 4

Difficulty: Easy
Preparation time: 30 minutes + overnight infusion time
Cooking time: 45 minutes

MELON PRESERVE

1 (200g) jar melon preserve
60ml (¼ cup) MannaBrew Superfood Espresso, strong brewed 

SEED CRACKERS

100g raw sunflower seeds
100g raw pumpkin seeds
100g raw sesame seeds
60g flaxseeds
45ml (3 tbsp) psyllium husk
30ml (2 tbsp) MannaBrew Organic Mesquite Flour
10ml (2 tsp) salt
500ml (2 cups) water

ROASTED CASHEWS

60ml (¼ cup) MannaBrew Superfood Espresso, strong brewed
120g raw cashews
5ml (1 tsp) salt 

TO SERVE

2 (200g) logs chevin
1 (100g) brie
seasonal fruit

1. For the melon preserve, strain the preserve. Place the melon back in the jar and pour the syrup into a small saucepan. Add the MannaBrew Superfood Espresso to the syrup and allow it to simmer until it reaches a syrup-like consistency, 15-20 minutes.
2. Pour the warm mixture over the melon and seal. Set aside to infuse overnight.
3. Preheat the oven to 150°C and line 2 baking trays with baking paper.
4. For the seed crackers, stir all the ingredients together.
5. Spread the seed mixture onto the tray to form discs Using a 5cm round cookie cutter as a guide.
6. Bake until golden and crisp, 30 minutes.
7. For the roasted cashews, stir all the ingredients together and set aside to marinate at room temperature for 30 minutes.
8. Strain the nuts and scatter them onto a lined baking tray. Bake until golden and crisp, 20-25 minutes.
9. To serve, arrange the chevin and brie on a cheese board. Add the seed crackers, roasted cashews, and melon preserve and serve with seasonal fruit.

TIP: To avoid the cookie cutter sticking to the seed cracker mixture, lightly dip it in flour before shaping each disc.