Crispy teff squares

• Heat 1-1/2 cups (375 ml) filtered water to boiling in a medium saucepan.

• Whisk in the teff, return to boiling, then turn down the heat so it is just barely boiling.
• Cook for 18-20 minutes, stirring regularly, until the teff is very thick and pulls away from the sides of the pan.
• Line a baking sheet with parchment paper or a silicone sheet. Spray or oil lightly with vegetable oil.
• Use a spatula to spread the teff evenly, about 1/4 inch thick (6-7 mm). Even up the edges with the spatula. Let cool completely.
• Cut into small squares.
• Heat a large non-stick skillet on medium heat. Dry-fry the teff for 5 minutes on each side until crispy. Let cool, and store in an airtight container in the refrigerator until ready to serve.

Tomato-oregano-cream-cheese schmear

• Wash the tomatoes, poke a hole in them, and squeeze out all the seeds and goo into the sink.
• Finely chop the tomatoes in the food processor. (Make sure they are in small pieces or they will clog up your pastry bag. Place in a colander and press to remove liquid. Place a paper towel on top, and press down. Let sit for about 30 minutes until very dry.
• Let cream cheese soften to room temperature.
• Finely mince the oregano.
• Use a spatula to blend the tomatoes, oregano, and black pepper into the cream cheese until evenly mixed.
• Place the mixture in a zip-top bag or pastry bag with a large fluted tip. Store in the refrigerator until ready to use.

Pesto

• Dry-toast the sunflower seeds over medium heat until golden brown, stirring or shaking every few minutes. Let cool.
• Add the sunflower seeds to the clean, dry basil leaves, olive oil, and vinegar in a food processor. Process until pesto consistency, stopping to scrape down the sides. Put into an airtight container, and cover the top with a thin layer of olive oil to preserve the bright green color. Store in the refrigerator until ready to use.
• To assemble: Let the ingredients come to room temperature. Put the teff squares on a serving platter. Squeeze a dollop of cream cheese onto each square. (If using a zip-top bag, cut a small hole in one corner and squeeze through.) Add 1/4 tsp of pesto to the top of each. If you have it, top with a small fresh basil leaf (pictured).