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Summer vegetables with Extra Creamy Brie

Summer vegetables with Extra Creamy Brie

Cook 15 min 4 servings

A parade of summer flavours - our recipe for Summer Vegetables with creamy white cheese is a simple dish with complex flavours. Fresh summer greens, like sugar snaps and asparagus, add unique tastes and textures, while the vinaigrette will make your other greens come to life - and balance out the heavy and creamy cheese.

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  • 300 g Castello® Extra creamy brie, cut into bite-sized pieces
  • 100 g green onions (scallions), chopped
  • 250 g fresh green asparagus, cut into bite-sized pieces
  • 250 g fresh green beans, trimmed
  • 150 g fresh snap peas
  • 155 g edamame or broad beans
  • 1 romaine lettuce, torn into bite-sized pieces
  • freshly ground black pepper
  • salt to taste

Dijon vinaigrette

  • 60 ml olive oil
  • 7 ml honey
  • 15 ml red balsamic vinegar
  • 15 ml dijon mustard
  • 5 ml fresh thyme, finely chopped
  • 1 ml salt
  • freshly ground black pepper to taste




In a large saucepan of boiling salted water, add green onions and boil for 1 minute. Add asparagus, snap peas and edamame. Boil for an additional 2 minutes. Remove from heat, rinse and drain with cold water, then rinse again and set aside or refrigerate until ready to use.

Dijon vinaigrette

Mix all ingredients together. Set aside until ready to use.


In a large bowl, combine green vegetables and Cos lettuce; drizzle with vinaigrette and toss. Preheat oven grill.

Divide Castello Extra Creamy Brie cheese wedges equally among four oven-safe salad plates. Place plates onto a baking sheet and grill for 1 minute or until the cheese sets and begins to caramelize. Top each plate with dressed salad. Add extra ground black pepper to taste.

Tip: A kitchen torch is an alternate way to soften and caramelize the cheese in this recipe.