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