- 2 packs of Castello Creamy White
- 12 slices of baguette sliced
- olive oil
- Sea salt
- 6 large mild peppadews divided into quarters
- 30 g. coarsely chopped salted pistachios
Crostini with Creamy White and Peppadews
Remove the cheese from the refrigerator about ½ hour before serving. Turn bread slices with a little olive oil and sea salt. Roast them in the oven for about 10 min at 200c until crisp and golden. Cut the cheese into slices and arrange it on bread. Garnish with peppadews and sprinkle with pistachios.
Serve with a fruity and semi-dry (Sec) champagne.