Cheese to warm to room temperature, or at least get an hour before cooking. Dried cherries, if dried a bit much to steam, cut into small pieces. White chocolate chopped into pieces. Seeds, if not fried, lightly toasted, to make sure, tastes change. Sift the flour with the baking powder, mix in the vanilla, salt, roasted sunflower seeds and dried cherries and chocolate.

2 eggs vzbit with sugar in a white stringy mass. Beat about 3-5 minutes on high speed. Then add cheese and stir.

Then mix the dry mixture and knead a soft dough that is slightly sticky, that's fine, more flour is not necessary. But if you like more dense and rigid structure, it is possible and to add))) but I do not advise.

Hands slightly moistened in water, the dough is sticky, difficult to sculpt. Divided into two parts and from each to form cubes about 3-4 cm in height and 6-7 cm thick, spread on a baking sheet at a distance from one another 8-10 cm, to don't stick together when baking. Wedges grease with milk and sprinkle with sugar. Bake at 160-180 With about 30 minutes until light blush.

Pan to get, but the oven is not off. And to reduce the temperature to 150-160 C. the Finished polenta let cool slightly for 10-15 minutes and then slice with a sharp knife into pieces. The thickness of 0,7-1 cm.

To put the future croutons on a baking sheet and place in oven to dogadivaetsya else for 15-20 minutes, remove and flip over to brown the other side.

Liver to cool and crisp on your health with tea.