for 8 pieces

Dough

240 g	half-white flour
100 g	Asiago, coarsely grated
½ tsp	baking powder
½ tsp	salt

3	eggs
2 tbsp	olive oil
1 bunch	basil, leaves torn off
1 bunch	flat-leaf parsley, roughly chopped
½ bunch	thyme, leaves torn off
1 ½ tbsp	preserved green peppercorns, coarsely chopped
50 g	unsalted, shelled pistachios
50 g	almonds
50 g	pitted green olives, coarsely chopped

Dip

250 g	ricotta
1	green chilli, deseeded, finely chopped
¼ tsp	salt
15 g	Micro Greens

How it's done

Dough

Mix the flour, cheese, baking powder and salt in a bowl.

Place the eggs in a measuring cup along with all the other ingredients up to and including the pepper, puree. Add the pistachios, almonds, olives and pepper to the flour. Pour in the egg mixture, mix quickly to form a dough; do not knead.

Shape

On a lightly floured surface, shape the dough into a roll (approx. 15 cm). Place on a baking tray lined with baking paper.

Bake

Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly. Cut lengthwise into slices approx. 1 cm thick. Return the cantucci to the baking tray.

Return to the oven

Approx. 15 mins. Remove, leave to cool on a rack.

Dip

Combine the ricotta, chilli and salt, coat the cantucci with the mixture, top with the micro greens.

Show complete recipe