1. Put apricots in a pot with water, sugar, orange juice, cinnamon stick, star anise and cardamom pods. over medium-low heat.
2. Simmer for approximately 15 minutes and then remove from the heat and let the mixture cool.
3. Slice 30 slices (about 450 grams) of Castello® Creamy Havarti.
4. Arrange a slice of cheese and a pickled apricot on each of the 30 thin pieces of toast or crackers.
5. Drizzle a little of the brine from the apricots on top and serve.