Whipped Double Crème White with roasted buckwheat and veggies

Like having dessert before dinner – our recipe for whipped Double Crème White cheese with roasted buckwheat and veggies is a sure-fire way to spruce up dinner parties. Taking a hands-on approach to both dining and preparation, fluffed white cheese with sour cream acts as smooth condiments to fresh vegetables in bite-size.

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Whipped Double Crème White with roasted buckwheat and veggies

Ingredients

2 tbsp sour cream (18 or 38%)
1½ tsp honey
75 g whole buckwheat
15 g butter
radishes, carrots or green asparagus.

Preparation

Take the cheese from the fridge at least an hour before it is whipped and served.

Carefully remove the outside of the cheese.

Mash the cheese with a fork and mix with sour cream and honey.

Season with salt and pepper.

Melt the butter on a pan and add the buckwheat.

Roast the buckwheat at medium heat until it has taken a bit of color. Be aware that it does not burn as it will turn quite bitter.

Serve the buckwheat and whipped Castello® Double Crème White with fresh and crisp vegetables.

Serving Suggestion

The recipe can also be made with Creamy White with truffles or green peppers. As a wildcard you can also use a Creamy Blue or Danablu.
You can also choose to add a few tablespoons finely chopped fresh herbs -parsley, chervil, wild garlic or chives would all do well in it.

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