Even non-cooks can assemble these quick and healthy berry and Real California Cheese crispbreads!
Disclosure: By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.
Looking for a simple, tasty, and healthy snack idea? Then you have to try these berry and cheese crispbreads. The delicious combination of creamy Real California Monterey Jack cheese, sweet raspberry jam, juicy strawberries, and nutty sunflower seeds, all layered on a sourdough rye crispbread will satisfy both your taste buds and stomach.
I grew up on crispbread and cheese, it’s a staple Swedish food, and it’s still one of my favorites. Usually, I top it with the traditional combination of a little butter, thinly sliced cheese, and sliced cucumbers or bell peppers. But sometimes I like to mix it up by adding a new flavor sensation, as I did here.
Cheese and crispbread go hand in hand. While I try to buy local for many foods, when it comes to cheese, I also love to explore and taste test my way from Europe to New England to California. So I was excited that my first Recipe Redux challenge was sponsored by Real California Milk and happy to discover Real California Monterey Jack cheese at our local Whole Foods.
Did you know that California is the country’s leading producer of milk, ice cream, butter, nonfat dry milk and whey protein concentrate? They are also the second largest producer of cheese and yogurt. Best of all, 99% of California dairy farms are family-owned!
To find Real California Dairy products at your local store, look for foods that feature the Real California Milk or Cheese seal.
Monterey Jack is one of my kids’ favorite cheese. It holds together well during slicing and has a mild, creamy taste that is hard not to like. Still, there is subtle variety among the different brands out there, so you have to sample your way to your favorites! This one was definitely a hit with our family and will be perfect for using in our favorite grilled cheese paninis too.
I don’t usually take the extra step of adding fresh berries to my jam and cheese crispbreads, and it recently hit me, why not? So I tried it, and I am glad I did! It definitely takes this breakfast or snack to a whole new level and was even eye-catching enough to tempt my 9-year old. After a brief hesitation (you have to understand what it’s like to live with a mom who is always testing new recipes and ideas in the kitchen), he bit into it and declared, “It’s good!”
Nutritional virtues of this snack:
- Sourdough rye crispbread – is whole grain, fiber-rich, low in calories, and has a long shelf-life–a good item to keep on hand in your pantry! (You could also use another type of whole grain crispbread.)
- Raspberry jam – use homemade raspberry chia seed jam for more fiber and less sugar, otherwise, your favorite all-natural store-bought jam will work just fine.
- Real California Monterey Jack Cheese – gives you protein and is lower in calories than you would expect because all you need is a thin slice of cheese (about 1/3 – 1/2 ounce) on each crispbread (consider investing in a cheese plane if you don’t have one).
- Fresh organic strawberries – are an excellent source of vitamin C and add natural sweetness!
- Sunflower seeds – provide healthy fat, vitamin E and B-vitamins (and are suitable for nut-free areas).
This quick and healthy snack or breakfast is perfect for kids and adults alike. No cooking or baking skills required! Simple and made with real ingredients.
- 2 whole grain rye sourdough crispbreads
- 2 teaspoons raspberry jam
- 1 ounce Real California Monterey Jack cheese
- ¼ cup sliced strawberries
- 2 teaspoons sunflower seeds
- Spread jam onto the non-grooved side of the crispbread.
- Top with thinly sliced cheese, strawberries, and sunflower seeds.