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Creamy Blue Cheese with grilled vegetbles, peanuts and pickled onions

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.

4 servings
Smoky Cheesy


  • 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


  • fennel tops


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

2. 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.

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

4. Add the grilled vegetables and the pickled red onions.

5. 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.