Cheese board with pesto and tomato tapenade

4 servings

Crisp bread with grains, 20 pieces
100g of grains and seeds, such as flax seeds, sesame seeds, sunflower seeds, pumpkin seeds
50g 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

Tomato tapenade, 1 jar
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

Pesto, 1 small jar
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

Cheese board with pesto and tomato tapenade


Crisp bread

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.

Tomato tapenade
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.

Blend all the ingredients - add more or less oil depending on the desired consistency.  Season with Salt. Store in a clean glass refrigerated.

Serve with Castello Aged Gouda.


This recipe was developed by Danish Food Blogger Ditte Ingemann from