- 2 packs of Castello Creamy Blue
- 35 g. pumpkin seeds
- 16 slices of bresaola
- 2 large pears, cut into large cubes
- 6 tablespoons blackcurrant jam
- Serve with Grissini sticks
Toast the pumpkin seeds in a dry pan till they start to "jump". Sprinkle with sea salt and allow to cool. Distribute bresaola on four plates and serve with pears, grissini sticks, roasted pumpkin seeds and black currant jam.