Antipasto Board With Savoury Parmesan Chilli Biscotti Recipe

Name: Antipasto board with savoury parmesan chilli biscotti
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 8
Ingredients: 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

Spice up your antipasto board with cheesy homemade biscotti and melt-in-your-mouth baked brie.

Ingredients

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

Method

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.

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 large oven trays. Using a large serrated knife, cut dough into 3mm-thick slices. Arrange slices, cut side up, in a single layer on trays. Bake for 15 minutes, turning halfway during cooking, until golden and crisp. Cool on trays.

Increase oven to 160°C fan-forced (180°C conventional). Put brie in an ovenproof ramekin almost the same size. Using a small sharp knife, prick top of brie in several places, then poke in thyme. Bake for 10-15 minutes until brie is gooey, then drizzle with honey.

Arrange antipasto ingredients on a large serving board with baked brie and savoury biscotti.

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