Cheese cream with seeds, olive crackers
- 200g de fromage frais
- 125g de farine de blé
- 30g d'olives noires dénoyautées
- 15g de beurre doux
- 15g de graines de lin Daco Bello
- 15g de graines de sésame Daco Bello
- 1/2 bottes de ciboulette
- 10cl de crème liquide entière
- 10cl de lait 1/2 écrémé
- Fleur de sel
- Piment d'Espelette
For the cream:
Whip the cream into whipped cream.
Finely chop the chives.
Saute the seeds ( brown flax and sesame ) in a pan without fat for a few minutes to roast them, then let them cool on absorbent paper.
Mix the seeds with the cream cheese and delicately add the whipped cream, then the chives. Season everything with Espelette pepper and fleur de sel (6 pinches of each).
Then divide the cheese into glasses.
For the olive crackers:
Preheat the oven to 200°C (thermostat 7)
Cut the olives into small cubes.
Work the butter until it softens, mix it with the flour and olives then add the milk gradually.
Season with 3 pinches of Espelette pepper and 3 pinches of fleur de sel.
Once you have obtained a homogeneous dough, spread it out then cut into the desired shape, place them on a baking tray covered with parchment paper.
Bake the crackers for about 10 minutes, until they are golden brown.
Let them cool on a rack.
Serve the verrines with the black olive crackers on the side.
