“CREATE AN IRRESISTIBLE FEAST YOUR GUESTS WILL ENJOY TO THE LAST BITE”
ANTIPASTO BOARD WITH SAVOURY PARMESAN CHILLI BISCOTTI
Preparation time 1 hour plus 3 hours cooling
Cooking time 1 hour 10 mins
Serves 8
250g wheel of brie
4 sprigs thyme
2 Tbsp honey
Thinly sliced prosciutto and salami, olives, wedge of cheddar, torn figs, green and red grapes, quince paste, cucumber, blackberries, pretzels and stuffed baby peppers, to serve
SAVOURY PARMESAN CHILLI BISCOTTI
2 cups plain flour
½ cup self-raising flour
1 cup finely grated parmesan
½ cup pistachio kernels, chopped
¼ cup pepitas, coarsely chopped
¼ cup sesame seeds
1½ tsp sea-salt flakes
½ tsp dried chilli flakes
1 tsp smoked paprika
2 free-range eggs
¼ cup olive oil
¼ cup milk
STEP 1 For savoury biscotti, preheat oven to 160°C fan-forced (180°C conventional). Grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm above pan edges. Combine flours, parmesan, pistachio, pepitas, sesame seeds, salt, chilli and paprika in a large bowl. Whisk eggs, oil and milk in a medium jug until combined. Add to flour mixture. Stir until combined (mixture will be quite thick). Turn out onto a lightly floured bench. Gently knead into a smooth dough. Press into prepared pan. Smooth top with the back of a spoon.
STEP 2 Bake for 40 minutes, or until light golden. Stand in pan for 15 minutes. Turn out onto a wire rack for 3 hours or overnight to cool completely.
Reduce oven to 150°C fan-forced (170°C conventional). Grease 3
