Whipped Brie with roasted buckwheat and veggies

Ingredients for 4 servings

1 Castello® Brie

2 tablespoons sour cream (18 or 38%)

1.5 tsp honey

Salt and pepper

75g whole buckwheat

15g butter

Fresh small vegetables like radishes, carrots or green asparagus.

Whipped Brie with roasted buckwheat and veggies


A whipped Brie dip is the perfect snack on the garden table while waiting for the grill to get hot or perhaps as a fresh addition on the cheese board.

The recipe can also be made with Brie with truffles or green peppers. As a wildcard you can also use a Creamy Blue. You get the best results - both taste and texture wise, if you take the cheese from the fridge at least an hour before it is whipped and served. 

You can also choose to add a few tablespoons finely chopped fresh herbs -parsley, cilantro, wild garlic or chives would all do well in it.

Carefully remove the outside of the cheese. Mash the cheese with a fork and mix with sour cream and honey. Taste with salt and pepper.

Melt the butter on a pan and add the buckwheat. Roast the buckwheat at medium heat until it has taken a bit of color. Be aware that it does not burn as it will turn quite bitter.

Serve the buckwheat and whipped Brie with fresh and crisp vegetables.

Related recipes

Show all recipes