Refinement, originality, interweaving of tastes, beauty of presentation - these are the few epithets that can be given this, appreciated, terrine. If you are approaching a joyful holiday date, you will certainly here. So surprise and delight this wonderful appetizer your guests!
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 800 gram Curd cheese (60-70% fat)
- 75 gram Nuts
- 1 bunch Schnitt onions
- 2 tablespoons Tomato paste
- 100 gram Tomatoes dried (in oil)
- 250 gram Hard cheese
- Paprika sweet
- White pepper
Ingredients
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Instructions
- As usual, let's start with the products. Curd cheese can be taken any type of Philadelphia, but that contained the maximum amount of fat (60-70%).
- Chop the walnut kernels and fry in a pan without adding oil. Remove from heat.
- Onions finely chopped, a few sprigs to postpone for decoration. I recommend to use the schnitt, because the usual green onions are much rougher to taste.
- Dried tomatoes free from excess oil and chop.
- In a separate bowl combine 400 grams of cheese with nuts and chives. Add a little white pepper to taste. Mix thoroughly with a spatula.
- In another bowl, mix the remaining 400 grams of cottage cheese with 2 tablespoons of tomato paste and chopped dried tomatoes. Also thoroughly mixed with a spatula.
- For the cook of this terrine is used here is a form. But, anticipating regret on many faces, I want to recommend any rectangular shape of about 1 liter. The length of my form is 30 cm, width 11 cm.
- The form is covered with cling film to the edges hung. 3 slices of Dutch cheese spread on the bottom of the form overlap to the cheese coated the bottom and sides of your shape. For a more aesthetic look with a rectangular shape, try to put the cheese in a hemisphere.
- On the cheese carefully and evenly distribute the curd-nut-onion mixture.
- Two slices of Dutch cheese close the first layer of cottage cheese. Slightly tamped.
- The cheese slices also uniformly apply the second cheese-tomato mixture. Carefully distribute over the entire surface of the mold. Just like this.
- The remaining two slices of Dutch cheese cover all our beauty and the hanging edges of the film raise up, covering the whole terrine. Put the terrine for 2 hours to cool in the refrigerator. I put for the night, i.e. cooked today, and served tomorrow.
- Terrine open from the film, turn over on a dish, remove the form in which he "rested", remove the film. Decorate with a sliced cherry tomatoes, lightly protrusive sweet paprika powder, complemented by the beauty of the stems of onions.
