Creamy Blue Cheese with grilled vegetbles, peanuts and pickled onions

Spruce up lunchtime with a side of playful contrasts – our recipe for blue cheese with grilled vegetables, peanuts and pickled onions features full-bodied flavours by way of simple ingredients and straightforward preparation.

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Creamy Blue Cheese with grilled vegetbles, peanuts and pickled onions

Ingredients

Pickled red onions:

1 dl vinegar
1 dl sugar
½ dl water
8 small peeled red onions cut in half or 1 red onion cut into thin wedges

Grilled vegetables:

8 pcs. mini fennel or 400 g regular fennel sliced
100 g green asparagus
100 g peeled white asparagus
olive oil for frying pan
salt
ground black pepper
4 slices of toasted bread
3 tbsp roasted salted peanuts

Garnish:

fennel tops

Preparation

Boil the vinegar, sugar and water together in a saucepan. Add the onion and let the mixture cool in the refrigerator.

Preparation

Warm up a grill pan. Cut off the ends of the asparagus. Sprinkle the vegetables with olive oil. Grill them for 2-3 minutes on each side and add some salt and pepper. Keep them warm.

Cut slices of Castello® Double Crème Blue and place them on the toast.

Add the grilled vegetables and the pickled red onions.

Garnish with fennel tops. Sprinkle with peanuts and serve.

Tips & tricks

Can be served alone or with grilled meats, such as beef steaks or chicken.

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Ideas and Inspiration

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