Dry Martini with Creamy Blue & padron peppers

Name: Dry Martini with Creamy Blue & padron peppers
Ingredients: 120 ml London dry gin; 20 ml dry white vermouth; 2 - 6 green olives; 2 wooden cocktail stick; crushed ice; 1 Castello® Creamy blue; 24 - 30 or 300g padrón peppers; 1 tbsp olive oil; ½ garlic clove, finely grated; good 1 pinch sea salt; lemon zest from 1 organic lemon

2 servings

Giving your guests a welcome they’ll remember – our Dry Martini served with padron peppers and blue cheese is bound to leave a lasting impression with big flavours from both cocktail and appetiser. The dry martini will compliment the richness of the blue cheese beautifully. And that’s creamy, not crumbly.

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ingredients

Dry martini

120 ml London dry gin
20 ml dry white vermouth
2 - 6 green olives
2 wooden cocktail stick
crushed ice

Creamy Blue & Padron Peppers

1 Castello® Creamy blue
24 - 30 or 300g padrón peppers
1 tbsp olive oil
½ garlic clove, finely grated
good 1 pinch sea salt
lemon zest from 1 organic lemon

preparation

Preparation

Dry Martini

Add the alcohol to the shaker and shake well. Pour into cocktail glasses and finish with olive(s) on a stick.

Creamy Blue & Padron Peppers

Wash the Padron Peppers and grill them (or roast quickly on a hot grill or dry frying pan). Mix the olive oil with garlic and lemon zest and toss with Padron peppers and sea salt. Add to an ovenproof pan and cut the Castello Creamy Blue into 1/8 and place on top. Put the ovenproof pan under the grill in the oven for a few minutes.

A fantastic and fun way of making this dish very easy is simply by using a Kitchen Blowtorch. First burn the Padrons and finally caramelize the Creamy Blue.