Castello Creamy White with salami, figs, pâté, mixed pickles and pesto

20min 4 servings
  • 2 packets of Castello Creamy White
  • 20 slices of good Italian salami, e.g. with fennel
  • 4 figs cut into wedges
  • 100 g cornichons
  • 100 g grilled artichokes in oil
  • 4 tbsp green pesto
  • 4 slices of good pâté
  • Grissini breadsticks

To garnish: Basil

Castello Creamy White with salami, figs, pâté, mixed pickles and pesto

Preparation

Remove the cheese from the fridge, ideally an hour before serving. Cut the cheese into slices and arrange together with the figs, cornichons, artichokes, pesto and slices of pâté.

Serve with the grissini sticks and possibly a little fresh basil.

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