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Whipped Brie with roasted buckwheat and veggies

Whipped Brie with roasted buckwheat and veggies

4 servings

Like having dessert before dinner – our recipe for whipped creamy 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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  • 2 tbsp sour cream (18 or 38%)
  • Castello® Extra creamy brie
  • 1½ tsp honey
  • 75 g whole buckwheat
  • 15 g butter
  • radishes, carrots or green asparagus.



A whipped Castello Extra Creamy 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.

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.

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 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 Extra Creamy Brie with fresh and crisp vegetables.