The Denver Post

Asiago Seed Crackle a great salad topper

- By Jessica Yadegaran

Texture is one of the building blocks for Matt Colgan’s stellar salads. Colgan is the chef and culinary director of Mixt, a casual salad restaurant with locations in California.

And this recipe … drum roll … is his secret crunch weapon: clusters of toasted poppy, pumpkin and black and white sesame seeds are held together by three kinds of grated cheeses, baked and left to cool, before breaking them apart to top your next salad. You’ll never go back to sad grocery-store croutons again.Here’showtomake­your own.

Asiago Seed Crackle

Yields about 4 cups

From Matt Colgan, culinary director and chef, Mixt.

Ingredient­s

1 cup grated Asiago

O cup grated Parmesan

K cup grated fontina

1 cup raw pumpkin seeds 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds 1 teaspoon poppy seeds 1 teaspoon kosher salt

Directions

Heat oven to 350 degrees. Combine all the ingredient­s in a bowl and toss until well combined.

Spread mixture out on a parchment-lined sheet pan in a thin even layer. Ingredient­s should be touching, but not piled on top of each other.

Bake for 7 to 8 minutes or until all the cheese is a golden brown color — be careful not to burn!

Allow to cool, then break up into small pieces. (Do not crumble into dust.) Store in an airtight container for3to4day­s.

 ?? Karl Mondon, Bay Area News Group ?? A freshly made tray of Asiago Seed Crackle cools at the Mixt Salad Lounge in San Francisco.
Karl Mondon, Bay Area News Group A freshly made tray of Asiago Seed Crackle cools at the Mixt Salad Lounge in San Francisco.

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