1. Cut the puff pastry into 10 even-sized pieces and cut Castello Creamy White into 10 wedges.
2. Place the cheese on the 10 pieces of puff pastry.
3. Add semi-dried tomatoes on top of the Castello Creamy White.
4. Season with salt and pepper and a bit of thyme.
5. Bake the puff pastry in the oven at 200°C for 12 minutes.
6. Blend all the ingredients for the pesto and serve with the puff pastry cheese bread.