Rye so serious?!

If you have never heard of FINN CRISP, Bex will gladly introduce you right now! FINN CRISP crackers are naturally 100% rye wholegrain and made with four simple ingredients: rye, wheat, oat and barley. Established in Finland, the FINN CRISP brand emerged in 1952 when launched at the Helsinki Summer Olympic games.

When Junior Copywriter at Mirum Agency, Lauren Ayala, contacted me about embedding the essence of the FINN CRISP brand into a fresh, innovative, and healthy Breakfastwithbex recipe, I immediately started brainstorming ideas! Known for their long traditions in crispbreads specifically since the 1800’s, Finland truly evokes a healthy dose of fresh breads and grains throughout the year. It was traditional in some parts of Finland, during the agrarian society, to bake fresh bread twice a year during the autumn and spring seasons. The bread was stored for months and enjoyed as a Finland delight throughout the year.

In brainstorming ideas for a brunch appetizer, I decided to create a Bex twist to a popular American cuisine concept: “savory and sweet.” Having just returned to my hometown of Rochester, NY from my semester in Washington, DC, I decided to head over to my grandparents in Fairport, NY to prepare my savory and sweet FINN CRISP brunch appetizers.

The appetizers made a great combo for our mid-afternoon brunch with fresh coffee. It was truly a fun afternoon of conversation and laughs with my grandparents after a full semester apart. So, grab some loved ones or plan a kick-off summer get-together with friends and whip up Bex’s Savory & Sweet Brunch Appetizers!

Savory & Sweet Brunch Appetizer Combo


 Basil Pesto & Herb Crackers topped with Scrambled Eggs




Preheat oven to 300 degrees F.

Place 8 FINN CRISP crackers on a baking sheet. Spread each with approximately a teaspoon of basil pesto sauce. Next, sprinkle each cracker with shredded cheese.

In a small bowl, mix together parsley, tarragon, ground sage, black pepper and oregano. Evenly sprinkle herb mixture atop each cracker.

Place baking sheet in the oven for approximately 5 minutes. Meanwhile, whisk four eggs and a dash of milk in a bowl. Scramble over medium heat until done. Pour scrambled eggs in a dish to spoon onto thin crisp crackers when serving. Bon appétit!

Sweet Marmalade and Caramelized Walnut Thin Crisps



  • 8 FINN CRISP Original Thins
  • Any variation of marmalade or jam
  • Candied Walnuts
    • 1/2 cup walnuts
    • 1 tbsp. Grandpa’s homemade maple syrup
    • 1/2 tsp. vanilla extract
    • 1/2 tsp. lemon juice
    • 14 tsp. cinnamon
    • dash of salt


Preheat oven to 300 degrees F.

To caramelize the walnuts, heat a non-stick pan over low-med. heat. Pour in maply syrup, vanilla extract, lemon juice, cinnamon, and salt. Mix for one minute. Add in walnuts and occasionally fold in pan to coat with thick sauce. Cook for about 3-5 minutes. Remove from pan, separate into clusters and place on parchment paper to cool for approximately 10 minutes.

Place 8 FINN CRISP crackers on a baking sheet. Spread with marmalade of choice or jam. I used an citrus orange, lemon, and grapefruit marmalade on half of my thin crisps and Grandma’s homemade strawberry jam on the other half.

Place baking sheet in the oven for approximately 5 minutes. Remove and top each with a candied walnut cluster. Bon appétit!

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