1. Cut Castello® Aged Havarti into large squares. Carefully fold the carpaccio around the Havarti pieces.
2. Add a bit of balsamic glace and arugula on 8 spoons with the carpaccio and Havarti on top. Place the spoons on a plate and arugula.
3. Drizzle with olive oil and season with fresh basil, salt and pepper.