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

Other:

  • 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 Creamy Havarti or Parmesan
  • 1 clove of garlic
  • 1 - 1 ½ dl olive oil
  • Salt
Cheese board with pesto and tomato tapenade

Preparation

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.

Pesto
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 Creamy Havarti.


Enjoy!

This recipe was developed by Danish Food Blogger Ditte Ingemann from thefoodclub.dk.