Creamy Blue Cheese with grilled vegetbles, peanuts and pickled onions

Name: Creamy Blue Cheese with grilled vegetbles, peanuts and pickled onions
Yield: 4 servings
Ingredients: 150 g Castello® Double crème blue; 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; 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; fennel tops

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

150 g Castello® Double crème blue

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.