Cheese board with pesto and tomato tapenade | Castello®

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
• ⅔ cups olive oil