Creamy Blue Cheese with grilled vegetbles, peanuts and pickled onions | Castello®
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...
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Cooking tools:
- Grill pan
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Refrigerator
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
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