Cheese board with pesto and tomato tapenade | Castello®

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 1½ dl olive oil