Whipped Brie with roasted buckwheat and veggies

Ingredients for 4 servings

1 Castello® Brie

2 tablespoons sour cream (18 or 38%)

1.5 tsp honey

Salt and pepper

75g whole buckwheat

15g butter

Fresh small vegetables like radishes, carrots or green asparagus.

Whipped Brie with roasted buckwheat and veggies


A whipped Brie dip is the perfect snack on the garden table while waiting for the grill to get hot or perhaps as a fresh addition on the cheese board.

As a wildcard you can also use Castello┬« Extra Creamy Danish Blue. You get the best results - both taste and texture wise, if you take the cheese from the fridge at least an hour before it is whipped and served. 

You can also choose to add a few tablespoons of finely chopped fresh herbs -parsley, cilantro, wild garlic or chives would all do well in it.

Carefully remove the outside of the cheese. Mash the cheese with a fork and mix with sour cream and honey. Taste with salt and pepper.

Melt the butter in a pan and add the buckwheat. Roast the buckwheat at medium heat until it has taken a bit of colour. Be aware that it does not burn as it will turn quite bitter.

Serve the buckwheat and whipped Brie with fresh and crisp vegetables.