Small bresaola packages with Double Cream Brie and olives

Name: Small bresaola packages with Double Cream Brie and olives
Total time: 15 min
Ingredients: 1 slice pumpernickel (approx. 50 g); 80 g Castello® Double cream brie; 8 slices bresaola (approx. 50 g); 25 g finely chopped black olives stoned; 25 g finely chopped, roasted pine nuts; 50 g semidried tomatoes; 8 fresh fresh basil leaves

Cook 15 min 4 servings

Like small gifts of edible wrappings and savoury presents – our recipe for Small bresaola packages with cheese and olives is a joyous occasion every time. Supported by chip-crisp pumpernickel bread, fresh bresaola acts as draping to a creamy filling of smooth textures and decadent flavours that melts on your palate.

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ingredients

1 slice pumpernickel (approx. 50 g)
80 g Castello® Double cream brie
8 slices bresaola (approx. 50 g)
25 g finely chopped black olives stoned
25 g finely chopped, roasted pine nuts
50 g semidried tomatoes
8 fresh fresh basil leaves

preparation

Preparation

1. Cut the bread into 8 squares and toast them in a toaster until crispy.

2. Cut the Castello® Double Cream Brie cheese into 8 squares and place a piece on each slice of bresaola.

3. Spread the olives and pine nuts on the bresaola and fold over the filling to make small packages – fold the ends under the “packages” and place them seam down on the bread.

4. Garnish with the semi-dried tomatoes and basil