Cheese board

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel the shallot and cut into fine cubes. Wash basil, shake dry, pluck leaves from the stalks and chop. Stir cream cheese until smooth and season with salt and pepper.

2. 2

   Stir shallots under 1/3 cream cheese. Form into 6 balls and turn the balls in the chopped basil. Roast pine nuts in a pan without fat, remove. Cut tomatoes into fine cubes and stir into 1/3 cream cheese.

3. 3

   Chop pine nuts. Form cheese into 6 balls and roll in the pine nuts. Chop capers and mix with the rest of the cream cheese. Season to taste with lemon juice. Place salmon slices next to each other on the work surface.

4. 4

   Put half of the caper cheese on each slice of salmon, form into a roll and wrap the salmon around it. Cut salmon rolls into 3 small rolls. The salmon rolls are more dimensionally stable when cut if they are frozen for about 30 minutes.

5. 5

   Unpack oven cheese. Bake in the wooden box in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes on the middle shelf. Remove from the oven, cut the surface crosswise.

6. 6

   Open at the 4 corners. Bake for another 8-12 minutes at the same temperature. Break the Parmesan and Gouda cheese into fine chunks. Arrange on a plate and sprinkle with vinegar. Arrange cream cheese pralines in paper sleeves, Têter de Monte with fig mustard on a plate.

7. 7

   Crackers and fresh fruit taste good with it.

Nutrition Facts

KCAL
830 kcal

CARBS
6 g

FATS
69 g

PROTEINS
47 g