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Double Cream Brie with Sun-dried Tomatoes and Basil

Double Cream Brie with Sun-dried Tomatoes and Basil

A simple recipe hack to elevate your cheeseboard and impress your guests! Slice open a Castello Double Cream Brie, add sun-dried tomatoes and fresh basil and enjoy with crackers or slices of fresh rustic bread.

Herby (Fresh) Cheesy


  • 2 Castello® Double Cream Brie
  • 15 basil leaves
  • 75 g Sun-dried tomato halves
  • of thyme
  • pinch salt and pepper
  • 1 pack crackers
  • 3 tbsp pesto
  • ½ cup olives


1. Split the two Castello® Double Cream Brie's in half.

2. Place the bottom halves next to each other and add semi-dried tomatoes, basil and thyme.

3. Top with a little bit of freshly ground pepper and salt.

4. Place the top halves of the Castello® Double Cream Brie on top.

5. Allow the cheese to rest in the fridge for a couple of hours to allow the flavours from the herbs and tomatoes to develop before serving.

6. Serve with crackers, pesto, olives. and your favourite fresh bread if desired.