Bruschetta with strawberries and Castello Creamy White

8 servings

 

  • 8 sliced of day-old bread
  • 16-20 strawberries
  • 1 whole Castello Creamy White
  • Fresh basil
  • Some olive oil (or borrow a little vinaigrette from the salad)
Bruschetta with strawberries and Castello Creamy White

Preparation

Toast the bread on both sides. Cut cheese into thin slices and place on the bread. Wrap the bread and pack it.

Rinse the strawberries and remove the tops, slice thinly and pack in a plastic container lined with a piece of kitchen towel. This will help them stay fresh longer. Do the same with the basil.

When it’s time to eat, just unpack everything and arrange it on the bread. Sprinkle with a little olive oil or borrow some vinaigrette from the salad.

Thomas Alcayaga

Thomas Alcayaga

This article was written by Thomas Alcayaga from the Danish food blog madetmere.dk.

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