1. Remove the Castello® Double Crème White from the refrigerator about ½ hour before serving.
2. Brush bread slices with a little olive oil and a sprinkle of sea salt. Roast them in the oven for about 10 min at 200° until crisp and golden.
3. Cut the Castello® Double Crème White into slices and arrange it on bread. Garnish with peppadews and sprinkle with pistachios.
Serve with a fruity and semi-dry (Sec) champagne