MannaBrew Cheese Board

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 to simmer until 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.  

1. For the seed crackers, stir all of the ingredients together.  
2. Using a 5cm round cookie cutter as a guide, spread the seed mixture onto the tray to form discs. 
3. Bake until golden and crisp, 30 minutes.  

1. For the roasted cashews, stir all of the ingredients together and set aside to marinate at room temperature, 30 minutes.  
2. Strain the nuts and scatter them onto a lined baking tray. Bake until golden and crisp, 20-25 minutes.  
3. 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.