- 2 cups strawberries
- 1 package Castello Double Crème White
- 2 cups fresh mint leaves
- 1/4 cup almonds
- 4 tablespoons raw cane sugar
- 1 baguette, warmed
Blend the mint, almonds and sugar in a food processor until fine.
Clean the strawberries and cut some of them in half. Cut the cheese into small pieces.
Arrange the strawberries and cheese on a plate. Sprinkle with mint pesto and serve with a warm baguette.