- 8 slices Castello Matured Cheddar, ca. 120 g.
- 8 small leaves of heart salad
- ½ cucumber
- 2 tbsp. mango chutney
- Fresh chopped cilantro
Cheddar heart salad boatswith mango chutney
Place the heart salad leaves on a platter or plate. Peel the cucumber and split it in halves lengthwise. Remove the seeds with a spoon. Cut the cucumber into slices and add them on top of the heart salad leaves. Add slices of matured cheddar on top and finish with mango chutney and fresh coriander.
Serve with Prosecco.