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Bruschetta with prosciutto, apricots and Aged Havarti

Bruschetta with prosciutto, apricots and Aged Havarti

A unique twist on an Italian classic – our recipe for Bruschetta with prosciutto, apricots and aged havarti nestles flavourful contrasts against each other in a satisfying marriage of taste and texture. Thinly sliced prosciutto sits on a base of garlic bread with a side of fresh apricots and shavings of havarti.

15 mins 1 serving
Sour Salty


  • 1 slice of prosciutto per bruschetta
  • fresh apricots
  • Castello® Aged Havarti
  • fresh thyme
  • olive oil


1. Fold the ham so it fits the bread. Place a couple of slices of apricots (or peaches) on top.

2. Grate Castello Aged Havarti over everything. Finish with a couple drops of olive oil and some fresh thyme.

tips & tricks

To get the best result, use day-old bread in thin slices and then either toast them, fry them in oil or pop them on the grill. If you love garlic, rub the toasted bread with a clove of garlic. A couple of rubs is enough to get some garlicky flavour without it being too overpowering.