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Mixed Cheese and Fruit

20 mins
2 people

In this recipe


Berni’s Carciofotto with black and green olives is great on its own but even better “in company”. Today our chef Raffaele Di Meglio suggests using it with cheese and fruit. Dice the Camembert and Gorgonzola. Take the strawberries and grapes, wash them and cut into rounds. Arrange the pieces of fruit and cheese on a plate. Heat a griddle and, when it is hot enough cook the Tomini for 5-6 minutes. When they are cooked cut them into two parts to make four portions. Arrange the half moons of Tomino with the pieces of cheese and fruit and add the Carciofotto with black and green olives. Garnish with small balls of mango* Suggestions… If you want to surprise your guests place some little bowls on the table containing Mille Fiori honey. Serve with a fine white wine such as Arkezia (Muffo di San Sisto Marche I.G.T.) at a temperature of 12-14°C. *to make the balls: cut the mango in half and with a teaspoon pass over the surface of the fruit without cutting too deep.


  • 1 jar of Carciofotto Berni 280gr
  • 1 jar of Green pitted olives Berni 290gr
  • “Tomini” cheese 2
  • Camembert 1 hg
  • Gorgonzola cheese 1 hg
  • Grapes
  • 1 mango
  • Strawberries