Cheese board with pesto and tomato tapenade

Name: Cheese board with pesto and tomato tapenade
Yield: 4 servings
Ingredients: 100 g of grains and seeds, such as flax seeds, sesame seeds, sunflower seeds, pumpkin seeds; 50 g almond flour; 50 g 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; 1 Glass of sun-dried tomatoes in oil; 1 garlic clove; 1 tbsp nuts or seeds; juice of ½ a lemons; 1 tbsp balsamic vinegar; salt; pepper; large 1 bunch of flat-leaf fresh parsley; 50 g of sunflower seeds or almonds; 50 g Castello® Aged gouda or parmesan; 1 garlic clove; 1 - 1½ dl olive oil; salt

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Ingredients

Crisp bread with grains, 20 pieces

100 g of grains and seeds, such as flax seeds, sesame seeds, sunflower seeds, pumpkin seeds

50 g almond flour

50 g 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 garlic clove

1 tbsp nuts or seeds

juice of ½ a lemons

1 tbsp balsamic vinegar

salt

pepper

Pesto, 1 small jar

large 1 bunch of flat-leaf fresh parsley

50 g of sunflower seeds or almonds

50 g Castello® Aged gouda or parmesan

1 garlic clove

1 - 1½ dl olive oil

salt

Preparation

Crisp bread

Heat the oven to 200 degrees. 2. 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. 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.PestoBlend all the ingredients - add more or less oil depending on the desired consistency.

Season with salt. Store in a clean glass refrigerated.

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