RecipesSavory Sunflower Seed Biscotti with Black Olive Tapenade Bruschetta
Savory Sunflower Seed Biscotti with Black Olive Tapenade Bruschetta
Servings4
Prep Time15 Minutes
Cook Time55 Minutes
Total Time70 Minutes
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
3 eggs
¼ cup sugar
¼ cup sunflower seeds
½ a bunch of parsley, chopped
2 pieces anchovies (optional)
2 cloves garlic
1 tablespoon capers
1 teaspoon lemon juice
¼ to ½ a cup olive oil
½ cup good quality black olives- pitted
1 cup cherry or grape tomatoes
How to make it
To make the biscotti:
Sift dry ingredients into a bowl.
Make a well in the center and mix in wet ingredients, stir to combine, then remove from bowl and knead for 2 min.
Form the dough into flat log, and bake 35 min at 350F.
Remove this flat log of biscotti and allow to cool, then cut and re-bake the slices for 8 min per side, for a total of 16 minutes.
To make the olive tapenade:
Place all ingredients (starting with only half of the oil and adding more as needed) into a food processor and pulse to make a smooth, but chunky paste, scraping down the sides as needed.
Transfer to a bowl or container and reserve.
To assemble:
Slice the cherry tomatoes into attractive little quarters or halves depending upon size.
Smear a tablespoon or two of tapenade onto the biscotti and top them with cherry tomatoes.
***Fresh herbs or microgreens would make a perfect additional garnish and add even more color and freshness. Chives, torn basil, or pea shoots would all be lovely additions***
