Garlic bread with pesto and Castello Double Cream Brie

30min 1 serving

2 pieces of garlic bread 

  • 250 ml water
  • 15 g yeast
  • 400 g flour
  • 3 tablespoons olive oil
  • 15 g salt
  • 1 pack x 150g  Castello Creamy White
  • 5 cloves garlic
  • 5 tablespoons olive oil
  • 4 tablespoons pesto
  • Fresh basil 
Garlic bread with pesto and Castello Creamy White


Dissolve the yeast in lukewarm water and add the flour. Knead thoroughly for about 8-10 minutes until the dough is firm and smooth. Add salt and olive oil and let the dough rise for 1 hour. Divide the dough in two pieces and roll into thin oval pieces of bread. Crush the cloves of garlic in a pestle and mortar with olive oil and drizzle the mix over the bread. Add slices of Castello Double Cream Brie on top. Bake on a pizza stone on the grill at high heat for about 8-10 minutes (275° C in an oven). When the bread is done add pesto and fresh basil.