Crostini with three kinds of topping

Take your palate on at three cheese tour – our recipe for Crostini with three kinds of topping will showcase the many possibilities with cheese. Salty richness and acidity with Havarti, intense and interesting flavours with pears and blue cheese and finally a creamy sensation with a Mediterranean feel. Enjoy.

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Ingredients

Crostini with Castello Aged Havarti

bread
oil
salt
a few cabbages leaves
1 beetroot
5 cups white vinegar
4 tbsp sugar
a few almonds

Crostini with Castello Creamy Blue

bread
a little oil
salt
sweet pear
lettuce
fresh thyme

Crostini with Castello Creamy White

bread
a little oil
tbsp salt
basil pesto
carrots
serrano ham

Preparation

Crostini with Castello Aged Havarti

Crostini with Castello Aged Havarti: Cut the beetroot and cabbage into long strips and put them into a bowl. Mix the vinegar and sugar and pour over the cabbage and beetroot. Let the mixture sit for about 10 minutes and pour out the remaining vinegar. Cut the bread into slices and sprinkle with oil and salt, then bake it until it is golden and crisp. Arrange as shown in the video.

Crostini with Castello Creamy Blue

Crostini with Castello Creamy Blue: Slice the pears. Cut the bread into slices and sprinkle with oil and salt, then bake it until it is golden and crisp. Arrange as shown in the video.

Crostini with Castello Creamy White

Crostini with Castello Creamy White: Cut the carrots into long strips with a peeler. Cut the bread into slices and sprinkle with oil and salt, then bake it until it is golden and crisp. Arrange as shown in the video.

Crostini with three kinds of topping

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