Nothing completes a dinner better than a really good piece of cheese with a bit of accessories. It is really easy to make a dip or a tapenade and it only takes a few items to serve a tasty and indulgent cheese board that can be used both as a dessert and tapas.
I like to serve a delicious cheese along with a few sweets in the form of fruit, for example fresh figs together with a pesto or tomato tapenade, good olives and crispy crackers. If there are leftovers of the cheese and tapenades it tastes wonderful in a sandwich the next day.
Below you’ll find the complete guide to make your own crisp breads, tomato tapenade and parsley pesto – I recommend you serve it with Castello Aged Havarti or a Castello Havarti Wild Garlic.
Crisp bread with grains
100 g of grains and seeds, such as flax seeds, sesame seeds, sunflower seeds, pumpkin seeds
50 g almond flour
50 g of flax seed flour
1 tbsp. chia seeds
½ tsp. sea salt
1 dl water
1 tsp baking powder
1 tbsp olive oil
1 beaten egg for brushing
Sesame seeds or blue poppy seeds for decoration
Heat the oven to 200 degrees. Put grains, seeds, almond and flax flour, salt and baking powder in a bowl, and add water and oil. Stir everything together - the dough should be slightly sticky.
Roll out the dough between two pieces of wax paper and roll until the dough is about 3 mm thick. Remove the top piece of paper and cut out round crisp breads in about 8 cm diameters. Place them on a baking sheet with paper. Brush with egg and sprinkle a bit of poppy seeds or sesame seeds on top.
Bake the crisp breads at 180 degrees, hot air for about 18-20 minutes - keep an eye on the crisp breads during baking. Keep the crisp breads in a tightly closed tin.
TIP! If you want extra flavor, simply add a bit of dried herbs such as oregano or rose-mary to the dough.
1 glass of sun-dried tomatoes in oil
1 clove of garlic
1 tablespoon nuts or seeds
Juice of half a lemon
1 tablespoon balsamic vinegar
Salt and pepper
Blend everything together into a smooth paste, and season to taste. It is important that the oil from the tomatoes is also added, otherwise the tapenade will be to dry. Store in a clean glass refrigerated.
1 small glass:
1 large bunch of flat-leaf parsley
50 g of sunflower seeds or almonds
50 g Aged Gouda or Parmesan
1 clove of garlic
1 - 1 ½ dl olive oil
Blend all the ingredients - add more or less oil depending on the desired consistency. Season with Salt. Store in a clean glass refrigerated.
This article was written by Danish food stylist and blogger Ditte Ingemann - www.thefoodclub.dk.