Castello Creamy Blue with grilled vegetables, peanuts and pickled onions

4 servings

150 g. Castello Creamy Blue

Pickled red onions:
1 dl. Vinegar
1 dl. Sugar
1/2 dl. Water
8 small peeled red onions cut in half or 1 red onion cut into thin wedges

Grilled vegetables:
8 pcs. Mini fennel or 400 g. regular Fennel sliced
100 g. Green asparagus
100 g. Peeled white asparagus
Olive oil for frying pan
Salt and ground black pepper

4 slices of toasted bread
3 Tbsp. Roasted salted peanuts

Garnish: fennel tops.

Castello Creamy Blue with grilled vegetables, peanuts and pickled onions

Preparation

Boil the vinegar, sugar and water together in a saucepan. Add the onion and let the mixture cool in the refrigerator. Warm up a grill pan. Cut out the ends of the asparagus. Sprinkle the vegetables with olive oil. Grill them for 2-3 minutes on each side and add some salt and pepper. Keep them warm. Cut slices of cheese and place them on the toast. Add the grilled vegetables and the pickled red onions. Garnish with fennel tops. Sprinkle with peanuts and serve.

Tip: can be served alone or with grilled meats, such as beef steaks or chicken.

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