- 30 slices (about 450 g.) Castello Creamy Havarti
- 200 g dried apricots
- 1dl water
- 200 g sugar
- 2 dl fresh orange juice
- 1 cinnamon stick
- 1 star anise
- 3 cardamom pods
Creamy Havarti with pickled apricots
Add apricots in a pan with water, sugar, orange juice, cinnamon stick, star anise and cardamom pods. Cook for approximately 15 minutes and let the mixture cool.
Add cheese and apricots on 30 thin pieces of toast or crackers. Drizzle a little of the brine from the apricots on top and serve.