Crispbread with Snøfrisk cream cheese and plums

A crunchy and tasty home-made crispbread with Snøfrisk^® cream cheese and plums. Perfect as a snack or starter. Developed by TINE Inspirasjon in collaboration with master chef Tom Victor Gausdal.

Difficulty: Easy

Time: 60 min

Product in the recipe
Snøfrisk® Natural Read more

Ingredients

4 Servings

Nutty crispbread

50 g walnuts
50 g hazelnuts
50 g almonds
50 g oats
50 g linseeds
50 g sesame seeds
1 tsp salt
300 ml coarse wholemeal rye flour
650 ml water

To serve

2 plums
2 tbsp sugar
4 tbsp water
4 tbsp Snøfrisk® Natural
2 tbsp fresh herbs (optional)

Here is how you do it

To make the Nutty Crispbread:

Preheat the oven to 160 °C (convection oven).

Chop the nuts. Mix the nuts, oats, linseeds, sesame seeds, sunflower seeds, salt, flour and water using a wooden spoon. Leave to stand for 10 minutes.

Lay out on greaseproof paper on a baking tray sprayed with cooking fat. Cover with another sheet of paper and roll over it with a rolling pin to make it thin and even.

Remove the top sheet of paper and bake the crispbread until golden and crispy, 30-40 minutes.

To serve:

Remove the stones from the plums and cook them with a little sugar and water for around 5 minutes.

Serve the crispbread topped with Snøfrisk^® and cooked plums. Garnish with some fresh herbs.

TIP: If you prefer uniform pieces of crispbread, you can use a knife to score it (not quite through) before putting it in the oven.