Directions

1. In a food processor, process the corn flakes until finley ground.
2. Add the cheese and butter and grind until combined.
3. Combine the corn flour, tapioca flour and spices in a small bowl.
4. Add to the cornflake mixture and process until dough forms.
5. Flour a board with the tapioca flour and knead the dough 3-4 times.
6. Roll into two 1 &1/2-inch round logs.
7. Wrap in plastic wrap.
8. Refrigerate for 3 hours or over night.
9. Remove plastic wrap and slice each log into 16 slices, about ¼ inch per slice.
10. Place on parchment lined baking sheets.
11. Bake at 375° for 10 minutes or until lightly browned.
12. Cool completely.
13. Tip each cracker with ½ teaspoon chutney and a small piece of feta cheese.
14. Garnish with a small piece of fresh mint or cilantro.