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 Cheese Terrine with Pesto Recipe
A very tasty snack for the festive table. Terrine has a rich taste of cheese and cream, which perfectly combines the spicy layers of pesto sauce.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Cook Time 90 minutes
Servings
Ingredients
The basis for a cake of bread:
Cheese cream:
Pesto sauce:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Cook Time 90 minutes
Servings
Ingredients
The basis for a cake of bread:
Cheese cream:
Pesto sauce:
Instructions
  1. Grind the bread to crumbs. Instead of loaves, you can use salted crackers.
    Grind the bread to crumbs. Instead of loaves, you can use salted crackers.
  2. Add grated hard cheese and melted butter to the crushed bread, mix. If the loaves do not contain fats at all and the "dough" from them, even after adding butter, turns out to be too crumbly, add a little milk so that it holds its shape better.
    Add grated hard cheese and melted butter to the crushed bread, mix. If the loaves do not contain fats at all and the "dough" from them, even after adding butter, turns out to be too crumbly, add a little milk so that it holds its shape better.
  3. We spread the "dough" from the loaves into the mold, evenly distribute it along the bottom of the mold and send the workpiece to the refrigerator. The D shape from 16 to 20 cm is best suited.
    We spread the "dough" from the loaves into the mold, evenly distribute it along the bottom of the mold and send the workpiece to the refrigerator. The D shape from 16 to 20 cm is best suited.
  4. Wash the parsley and basil, removing the stiff stems. Leave a few beautiful leaves for decoration. Chop the greens, nuts and garlic cloves in a blender.
    Wash the parsley and basil, removing the stiff stems. Leave a few beautiful leaves for decoration. Chop the greens, nuts and garlic cloves in a blender.
  5. Add soy sauce, ground black pepper, grated hard cheese, lemon juice, olive oil, Adyghe cheese broken into pieces and grind until smooth. The sauce will turn out to be quite thick, it will be inconvenient to spread the cake with it, so dilute it with a few tablespoons of plain yogurt or light sour cream, but do not overdo it, it should not be very liquid either.
    Add soy sauce, ground black pepper, grated hard cheese, lemon juice, olive oil, Adyghe cheese broken into pieces and grind until smooth. The sauce will turn out to be quite thick, it will be inconvenient to spread the cake with it, so dilute it with a few tablespoons of plain yogurt or light sour cream, but do not overdo it, it should not be very liquid either.
  6. Cottage cheese, garlic, soft cheese and sour cream are crushed in a blender until smooth. Gelatin is soaked in water for the allotted time. Add soy sauce and grated hard cheese to the curd mass and mix.
    Cottage cheese, garlic, soft cheese and sour cream are crushed in a blender until smooth. Gelatin is soaked in water for the allotted time. Add soy sauce and grated hard cheese to the curd mass and mix.
  7. Melt the gelatin until the crystals dissolve, but do not bring it to a boil. Pour the melted gelatin in a thin stream under the rotating blades of the mixer. Put the bowl in the refrigerator for a few minutes so that the cream has time to "grab" a little.
    Melt the gelatin until the crystals dissolve, but do not bring it to a boil. Pour the melted gelatin in a thin stream under the rotating blades of the mixer. Put the bowl in the refrigerator for a few minutes so that the cream has time to "grab" a little.
  8. Beat the cooled cream into a fluffy foam, add to the cheese mass and mix gently.
    Beat the cooled cream into a fluffy foam, add to the cheese mass and mix gently.
  9. Spread 1/3 of the cheese cream on the terrine base to smooth it out.
    Spread 1/3 of the cheese cream on the terrine base to smooth it out.
  10. Spread half of the pesto cream, a third of the cheese cream, then alternate layers in the same way. Put the pie in the refrigerator for at least three hours so that it freezes.
    Spread half of the pesto cream, a third of the cheese cream, then alternate layers in the same way. Put the pie in the refrigerator for at least three hours so that it freezes.
  11. Remove the finished cake from the mold and lubricate it with thick sour cream. If desired, you can add a little green food coloring to the sour cream or mix it with chopped greens.
    Remove the finished cake from the mold and lubricate it with thick sour cream. If desired, you can add a little green food coloring to the sour cream or mix it with chopped greens.
  12. Garnish with cucumber slices and green leaves.
    Garnish with cucumber slices and green leaves.
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