Creamy Blue Cheese with Grilled Vegetables, Peanuts and Pickled Onions

Name: Creamy Blue Cheese with Grilled Vegetables, Peanuts and Pickled Onions
Ingredients: 150 g Castello® Creamy blue; 1 dl vinegar; 1 dl sugar; ½ dl water; 8 small peeled red onions cut in half or 1 red onion cut into thin wedges; 8 pcs. mini fennel or 400 g regular fennel sliced; 100 g green asparagus; 100 g peeled white asparagus; olive oil for frying pan; salt; ground black pepper; 4 slices of toasted bread; 3 tbsp roasted salted peanuts; fennel tops

4 servings

Spruce up lunchtime with a side of playful contrasts – our recipe for blue cheese with grilled vegetables, peanuts and pickled onions features full-bodied flavours by way of simple ingredients and straightforward preparation.

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ingredients

150 g Castello® Creamy blue

Pickled red onions:

1 dl vinegar
1 dl sugar
½ dl water
8 small peeled red onions cut in half or 1 red onion cut into thin wedges

Grilled vegetables:

8 pcs. mini fennel or 400 g regular fennel sliced
100 g green asparagus
100 g peeled white asparagus
olive oil for frying pan
salt
ground black pepper
4 slices of toasted bread
3 tbsp roasted salted peanuts

Garnish:

fennel tops

preparation

1. Boil the vinegar, sugar and water together in a saucepan. Add the onion and let the mixture cool in the refrigerator.

Preparation

2. Warm up a grill pan. Cut off the ends of the asparagus. Sprinkle the vegetables with olive oil. Grill them for 2-3 minutes on each side and add some salt and pepper. Keep them warm.

3. Cut slices of cheese and place them on the toast.

4. Add the grilled vegetables and the pickled red onions.

5. Garnish with fennel tops. Sprinkle with peanuts and serve.