Homemade Seed Crackers with Arugula Pesto, Cucumber, Sardines, and Lemon Zest.

At aperitif time, we can't resist this fresh recipe. On a slice of cracker made with flaxseeds, poppy seeds, and sunflower seeds sits a rocket pesto topped with a sardine infused with olive oil. A pure delight.

For the seed crackers

50 flaxseeds

50 poppy seeds

12 water

10 oil

2 baking powder

1 flower of salt

For the arugula pesto

20 parmesan

1 clove garlic

5 basil

50 arugula

40 pine nuts

3 olive oil

For the filling

5 cucumber

1 North-East Atlantic sardines caught by fishing boats in extra virgin olive oil.

The zest of a lemon

Directions

For the crackers: in a bowl, mix the flour, salt, yeast, and seeds. Add the water and oil. Mix until a ball forms. Roll out the dough thinly between two sheets of parchment paper. Cut into rectangles (2x10 cm). Bake for 25 minutes at 170°C.

For the pesto: using a blender, blend all the ingredients except for the olive oil. Once you have obtained a "paste," add the olive oil to achieve a creamy texture.

To finish, plating: on each cracker, spread the pesto. Add half slices of cucumber. Place a sardine on top and garnish with some yellow lemon zest.

Nutrition Facts

0 servings

Serving size

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Homemade Seed Crackers with Arugula Pesto, Cucumber, Sardines, and Lemon Zest.