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Cheese board with pesto and tomato tapenade

Cheese board with pesto and tomato tapenade

4 servings
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ingredients

Whole grain crispbread, 20 pieces

  • 3½ ounces of grains and seeds, such as flax seeds, sesame seeds, sunflower seeds, pumpkin seeds
  • 1¾ ounces almond flour
  • 1¾ ounces flax seed flour
  • 1 tbsp chia seeds
  • ½ tsp sea salt
  • ½ cup 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 sun-dried tomatoes in oil
  • 1 garlic clove
  • 1 tbsp nuts or seeds
  • juice of ½ a lemon
  • 1 tbsp balsamic vinegar
  • salt
  • pepper

Pesto, 1 small jar

preparation

Preparation

Crispbread

1. For the Crispbread: Heat the oven to 400°F. Put the grains, seeds, almond and flax flour, salt and baking powder in a bowl, and add the water and oil. Stir everything together – the dough should be slightly sticky.

2. Roll out the dough between two pieces of wax paper until about ¼ of an inch thick. Remove the top piece of paper and cut out round crisp breads about 3 inches in diameter. Place them on a baking sheet with paper. Brush with egg and sprinkle with some poppy seeds or sesame seeds.

3. Bake the crispbreads at 350°F (fan setting) for about 18-20 minutes – keep an eye on the crispbreads during baking. Keep the crispbreads in a tightly closed container.

4. If you want extra flavor, simply add a bit of dried herbs such as oregano or rosemary to the dough.

Tomato tapenade

5. For the 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 too dry. Store in a clean jar in the refrigerator.

Pesto

6. For the Pesto: Blend all the ingredients – add more or less oil depending on the desired consistency. Season with salt. Store in a clean jar in the refrigerator.

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