- 1½ tbsp (22 mL) virgin olive oil
- 2 tsp (5 mL) fresh rosemary leaves, finely chopped
- ½ tsp (2 mL) sugar
- ¼ tsp (1 mL) salt
- freshly ground pepper
- 250 g cherry tomatoes, halved
- 100 g Castello Creamy Havarti, cut into triangles
Castello Creamy Havarti with Semidried Tomatoes
Baking time: Approx. 3 hours at 100°C / 212°F.
Combine olive oil, rosemary, sugar, salt and pepper. Fold the tomatoes into the oil and arrange them on a baking sheet lined with parchment paper. Bake the tomatoes in the middle of the oven.
Serve the cheese together with semidried tomatoes, olives and salami.