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Cheese board with pesto and tomato tapenade

Cheese board with pesto and tomato tapenade

4 servings


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


  • 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 lemon
  • 1 tbsp balsamic vinegar
  • salt
  • pepper

Pesto, 1 small jar


1. 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.

3. 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.

4. Place them on a baking sheet with paper. Brush with egg and sprinkle a bit of poppy seeds or sesame seeds on top.

5. Bake the crisp breads at 180 degrees, hot air for about 18-20 minutes - keep an eye on the crisp breads during baking.

6. 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.

1. 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.

2. Store in a clean glass refrigerated.PestoBlend all the ingredients - add more or less oil depending on the desired consistency.

3. Season with salt. Store in a clean glass refrigerated.

Serving Suggestion

Serving Suggestion

Serve with Castello Aged Gouda.