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Small bresaola packages with Double Cream Brie and olives

Small bresaola packages with Double Cream Brie and olives

Like small gifts of edible wrappings and savoury presents – our recipe for Small bresaola packages with cheese and olives is a joyous occasion every time. Supported by chip-crisp pumpernickel bread, fresh bresaola acts as draping to a creamy filling of smooth textures and decadent flavours that melts on your palate.

15 min 4 servings
Cheesy Sweet Cream


  • 1 slice pumpernickel bread (approx. 50 g)
  • 80 g Castello® Double Cream Brie
  • 8 slices bresaola (approx. 50 g)
  • 25 g finely chopped black olives stoned
  • 25 g finely chopped, roasted pine nuts
  • 50 g semidried tomatoes
  • 8 fresh basil leaves


1. Cut the bread into 8 squares and toast them in a toaster until crispy.

2. Cut the Castello® Double Cream Brie cheese into 8 squares and place a piece on each slice of bresaola.

3. Spread the olives and pine nuts on the bresaola and fold over the filling to make small packages – fold the ends under the “packages” and place them seam down on the bread.

4. Garnish with the semi-dried tomatoes and basil