Apricot and cheese pâté

Name: Apricot and cheese pâté
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 400 g Double cream cream cheese; 6-8 TABLESPOONS milk, salt, white pepper; 1/2 bunch/pot of thyme; 125 g semi-soft; 7-10 Tbsp dried apricots; 2 TABLESPOONS Walnut kernels; 350 g Comté cheese in slices; 2 (50 g each) square slices of pumpernickel; 1 tablespoon (20 g) Butter; 7-10 Tbsp leaf salad, apricot halves; 7-10 Tbsp and thyme; 7-10 Tbsp Clear film

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

400 g Double cream cream cheese
6-8 TABLESPOONS milk, salt, white pepper
1/2 bunch/pot of thyme
125 g semi-soft
7-10 Tbsp dried apricots
2 TABLESPOONS Walnut kernels
350 g Comté cheese in slices
2 (50 g each) square slices of pumpernickel
1 tablespoon (20 g) Butter
7-10 Tbsp leaf salad, apricot halves
7-10 Tbsp and thyme
7-10 Tbsp Clear film

Directions

1
Stir cream cheese and milk until smooth. Season to taste with salt and pepper. Wash the thyme, pluck off the leaves and chop coarsely
2
Cut the apricots into pieces. Roughly chop the nuts. Stir the thyme and apricots into the cheese cream
3
Line a pastry or crate mould with cling film. Place a few slices of cheese overlapping in the mould so that they stand approx. 2 cm high at the sides
4
Spread half the cheese cream on the cheese slices. Cover alternately with cheese slices and cheese cream. Spread pumpernickel with butter and place it on top as well. Press on lightly. Cover the pâté with cling film and chill for 3-4 hours. Turn the pâté over and remove the foil. Serve on lettuce if necessary. Garnish with apricots and thyme