Total Time
Prep 10 mins
Cook 0 mins

We had this at Brennan's Wine Bar in St. Louis on Saturday night and loved it. Very simple, but I would have never thought to throw this together myself. It's sweet, savory, creamy and crunchy.. .we devoured it in no time flat!

Ingredients Nutrition

  • 3 ounces sliced drunken goat cheese
  • 3 ounces sliced manchego cheese (may sub any sharp, sturdy white cheese)
  • 20 onion flavored crackers
  • 14 cup blackberry jam
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pepitas (shelled pumpkin seeds)


  1. Get out a nice square platter and 2 small bowls (which fit on the platter).
  2. Place goat cheese fanned out in one corner.
  3. Fan the manchego out on the opposite corner.
  4. Place jam/preserves in one bowl and place in an empty corner of the plate.
  5. Then mix the seeds together in the remaining bowl and place in the opposite corner.
  6. Feel free to garnish the plate with fresh berries and mint if you have some.
  7. Place crackers on another plate and serve!
  8. Guests will take 1 cracker, put 1 piece of cheese on it, spread a small amt of jam on the cheese and top with a small sprinkling of the seed. DELISH! (NOTE: You can also serve them on a platter already made up in this manner).
Most Helpful

Everyone enjoyed. It's class and easy. Add some raspberries / grapes / blueberries on the plate for a little extra awesomeness!

Food of the Gods December 07, 2014

This was excellent, and a great change to buy two (new to me) cheeses. Both were stunning! And both were great with the jam.<br/><br/>We didn't end up putting out the pepitas or sunflower seeds, because the tray was already super full, since I was also serving with Marcona almonds, Baked Olives ( and Roasted Grapes (<br/><br/>Thank you so much for posting!<br/><br/>(One final note: I went looking for the Drunken Goat cheese in the aisle with the soft goat cheese, but it actually turns out to be a hard cheese)

juniperwoman April 14, 2013

Something as simple as this is always my kind of food! Living in France I often find myself with a cheese and bread lunch, especially when I am by myself........however, this was a nice twist on my usual fare. I have no idea what pepitas are, so I went ahead and used Ste. Maure Chevre cheese (goat's cheese), Tomme (hard cow's milks cheese from the SW of France), pumpkin seeds ( I had no sunflower seeds!), Ritz crackers and home-made Blackberry Jelly. The combination of the sweet with the salty and the cheeses was wonderful. I agree with Susie Cooks, and I may add some olives next time and a handful of almonds would also be nice. Made for the Veggie swap #16 and very much enjoyed thanks! FT :-) PS. I served mine on a rustic round wooden bread board!

French Tart November 30, 2009