If you could have only one thing handy when friends pop over for a drink or two, I think this may be it, in replacement of the usual yet appreciated medley of bread, cheese, dried sausage and olives or pickled vegetables… it’s bready, salty, herby, with olives and cheese (I avoided adding some cured ham or sausage but feel free to add it in and simply substract that weight from the quantity of olives used, half-half is perfect). An added little crunch comes from the toasted seed toppings, no spreads or dips required either. Anways, I always double the recipe so I have as many as 24 to 36 mini savoury cakes depending on how high I fill up the moulds with the batter. Sometimes half-way up (for 36 flatter mini-cakes) and sometimes two-thirds of the way up (24 taller mini-cakes). It’s a question of patience, two moulds at once in the oven versus two moulds first then a final third one after (just in case, right ? psycho, right ?!)