- Whip the Extra Creamy Danish Blue with a fork until smooth, spoon into a piping bag, cutting off the tip so you can just squeeze out the cheese
- Make a small hole in the bottom of each caper berry with a cocktail stick
- Insert the tip of the piping bag and squeeze to fill each caper berry with Extra Creamy Danish Blue
- Pipe the olives with the remaining cheese
- To make the pickled garlic, smash the whole garlic bulbs with the palm of your hand to separate the cloves. Place them, skins and all, into one of the mixing bowls and place the other bowl on top. Hold the bowl edges together and shake vigorously up and down for 10 seconds. Pick out the peeled garlic cloves and remove any remaining bits of skin
- Place all the ingredients apart from the garlic in a pan and bring to a boil. Carefully add the garlic cloves, reduce the heat and simmer for 10 minutes, then leave to cool in the pan.
- Once cooled use a slotted spoon to place the garlic cloves into a sterilised jar pour over the liqueur and leave to pickle to at least 3 hours – or even better, overnight
- Place the stuffed caper berries, olives and pickled garlic onto a cheeseboard served with Extra Creamy Danish Blue and add the final touch; the Jesus Saucisson (found in most major supermarkets).
Recipe from Castello.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A new take on the ever-festive cheeseboard
60g Extra Creamy Danish Blue at room temperature 1 jar of caper berries drained, around 120g 20 pitted green olives 1 disposal piping bag Cocktail sticks To make the pickled garlic: 250ml cider vinegar 100g caster sugar 2 bulbs of garlic 1tsp yellow mustard seeds 1/2 tsp celery seeds 1/2tsp salt 4 whole peppercorns 2 large lightweight metal mixing bowls (catering-style) 1 sterilised jar
Time: 15 minutes Serves: 4 Nutrition: n/a