Cheese board with pesto and tomato tapenade

Name: Cheese board with pesto and tomato tapenade
Yield: 4 servings
Ingredients: 3½ oz of grains and seeds, such as flax seeds, sesame seeds, sunflower seeds, pumpkin seeds; 1¾ oz almond flour; 1¾ oz flax seed flour; 1 tbsp chia seeds; ½ tsp sea salt; ½ cups water; 1 tsp baking powder; 1 tbsp olive oil; 1 beaten egg for brushing; sesame seeds or blue poppy seeds for decoration; 1 glass sun-dried tomatoes in oil; 1 garlic clove; 1 tbsp nuts or seeds; juice of ½ a lemons; 1 tbsp balsamic vinegar; salt; pepper; 1 large bunch 1 flat-leaf fresh parsley; 1¾ oz sunflower seeds or almonds; 1¾ oz Castello® Reserve gouda; 1 garlic clove; ⅔ cups olive oil; salt

Copy link

Ingredients

Whole grain crispbread, 20 pieces

3½ oz of grains and seeds, such as flax seeds, sesame seeds, sunflower seeds, pumpkin seeds

1¾ oz almond flour

1¾ oz flax seed flour

1 tbsp chia seeds

½ tsp sea salt

½ cups 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 lemons

1 tbsp balsamic vinegar

salt

pepper

Pesto, 1 small jar

1 large bunch 1 flat-leaf fresh parsley

1¾ oz sunflower seeds or almonds

1¾ oz Castello® Reserve gouda

1 garlic clove

⅔ cups olive oil

salt

Preparation

Crispbread

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.

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.

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.

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

Tomato tapenade

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

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.