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Summer toast six ways

Summer toast six ways

1 serving
Roasted/Toasted Sour

ingredients

Toast 1

  • Castello® Extra Creamy Danish Blue
  • blueberries
  • walnuts, toasted
  • clover honey
  • thyme

Toast 2

  • Castello® Extra Creamy Danish Blue
  • strawberries
  • raisins, plumped
  • golden raisins
  • pine nuts, toasted
  • balsamic reduction
  • fresh mint

Toast 3

  • Castello® Double Crème White
  • prosciutto
  • red grapes, seedless
  • shallots
  • baby arugula
  • kosher salt
  • pepper, freshly ground

Toast 4

  • Castello® Double Crème White
  • heirloom tomatoes
  • shallots
  • balsamic reduction
  • fresh basil
  • kosher salt
  • pepper, freshly ground

Toast 5

  • Castello® Aged Havarti
  • radishes or watermelon radishes
  • avocados
  • sesame seeds, toasted
  • kosher salt
  • pepper, freshly ground
  • balsamic reduction

Toast 6

  • Castello® Aged Havarti
  • blackberries preserves
  • nectarine or peaches
  • blackberries
  • pepita seeds

preparation

1. Start with slicing bread extra thick. Brush both sides with olive oil and broil on low for 45 to 60 seconds or until a dark, golden brown.

2. To toast the walnuts, bake at 350 F for 10 to 12 minutes, tossing occasionally.

3. To plump the raisins, place in a bowl and cover with boiling water. Let sit for 25 to 30 minutes. Thoroughly drain over a sieve.

4. To toast the pine nuts, place in a dry skillet and cook over medium-low heat, stirring constantly, until golden brown.

5. To make the balsamic reduction, bring 1 cup of your favorite balsamic vinegar to a boil in a saucepan. Once the vinegar is boiling, bring down the heat and allow to simmer while stirring frequently. Continue to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency).

6. To toast the sesame seeds, put them in a dry skillet and cook over medium-low heat, stirring constantly until golden brown.