Crostini with three kinds of topping

1 serving

Crostini with Castello Aged Havarti

  • bread
  • a little oil
  • salt
  • Castello Aged Harvarti
  • a few cabbage leaves
  • 1 beetroot
  • 5 cups white vinegar
  • 4 tablespoons sugar
  • a few almonds

Crostini with Castello Creamy Blue

Crostini with Castello Creamy White

Crostini with three kinds of topping

Preparation

Crostini with Castello Aged Havarti

Cut the beetroot and cabbage into long strips and put them into a bowl. Mix the vinegar and sugar and pour over the cabbage and beetroot.Let the mixture sit for about 10 minutes and pour out the remaining vinegar. Cut the bread into slices and sprinkle with oil and salt, then bake it until it is golden and crisp. Arrange as shown in the video.

Crostini with Castello Creamy Blue

Slice the pears. Cut the bread into slices and sprinkle with oil and salt, then bake it until it is golden and crisp. Arrange as shown in the video.

Crostini with Castello Creamy White

Cut the carrots into long strips with a peeler. Cut the bread into slices and sprinkle with oil and salt, then bake it until it is golden and crisp. Arrange as shown in the video.

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