- 500 g strawberries
- 150 g Castello® Creamy White
- 2 cups fresh mint leaves
- 50 g almonds
- 4 tablespoons raw cane sugar
- a warm baguette
Blend the mint, almods and sugar finely.
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.