Puff pastry with Castello Creamy White and semi-dried tomatoes

20min 4 servings

Puff pastry

  • One sheet of puff pastry
  • 1 Castello Creamy White
  • 100 g semi-dried tomatoes
  • Fresh thyme
  • Salt and pepper

Sun-dried tomato Pesto

  • 100 g semi-dried tomatoes
  • 1 clove garlic
  • 3 sprigs thyme
  • 1 dl olive oil
  • 1 tbsp. lemon juice
  • Salt and pepper
Puff pastry with Castello Creamy White and semi-dried tomatoes

Preparation

Cut the puff pastry into 10 even-sized pieces and cut Castello Creamy White into 10 wedges. Place the cheese on the 10 pieces of puff pastry. Add semi-dried tomatoes on top of the Castello Creamy White. Season with salt and pepper and a bit of thyme. Bake the puff pastry in the oven at 200°C for 12 minutes.

 

Blend all the ingredients for the pesto and serve with the puff pastry cheese bread.