Small bresaola packages with cheese and olives

15min 4 servings
  • 1 slice pumpernickel (approx. 50 g)
  • 80 g Castello Creamy White
  • 8 slices bresaola (approx. 50 g)
  • 25 g finely chopped black olives stoned
  • 25 g finely chopped, roasted pine nuts
  • 50 g semidried tomatoes
  • 8 fresh basil leaves
Small bresaola packages with cheese and olives

Preparation

Cut the bread into 8 squares and toast them in a toaster until crispy. Cut the cheese into 8 squares and place each piece of cheese on a slice of bresaola. Spread the olives and pine nuts on the bresaola and fold over the filling to make small packages – fold the ends under the “packages” and place them seam down on the bread.

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