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Carpaccio with basil and Aged Havarti

Carpaccio with basil and Aged Havarti

Cook 15 mins 4 servings

A sharp starter with something to say – our recipe for Carpaccio with basil and aged havarti pairs the mild nature of thinly sliced carpaccio with intense flavours from matured havarti. Together, they deliver a satisfying clash of contrasts that complement each other in a smooth effort. Dressed in fresh basil and olive oil.

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  • 100 g Castello® Aged havarti
  • 12 - 16 slices beef tenderloin carpaccio
  • 1 handful rocket
  • 2 tbsp balsamic glaze
  • salt
  • pepper
  • olive oil
  • fresh fresh basil



1. Cut Castello® Aged Havarti into large squares. Carefully fold the carpaccio around the Havarti pieces.

2. Add a bit of balsamic glace and arugula on 8 spoons with the carpaccio and Havarti on top. Place the spoons on a plate and arugula.

3. Drizzle with olive oil and season with fresh basil, salt and pepper.