Cheese pâté
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
1
- 400 g Double cream cream cheese
- 150 g ripened cream
- 6 black olives
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 Federation Basil
- 75 g Sunflower seeds
- 50 g Parmesan cheese
- 4 TABLESPOONS Olive oil
- 200 g young Gouda cheese in thin slices
- 7-10 Tbsp Parsley and basil
- 7-10 Tbsp Cling film
Directions
- 1
Mix cream cheese and sour cream. Pit olives, dice finely and add. Season to taste with salt and pepper. For the Pesto Basil wash, dab dry and chop finely. Grind sunflower seeds finely in the universal chopper. Grate cheese finely. Mix basil, sunflower seeds and parmesan with the olive oil.
- 2
Line a small box mould (16 cm long) with foil and then with some of the cheese slices. Spread half of the pesto on top and cover with cheese slices. Spread half of the cream of fresh cheese on it and cover it again with cheese slices. Repeat both procedures and finish with cheese slices. Leave in the fridge for about 4 hours. Turn out onto a plate, remove foil and serve garnished with parsley and basil. Results in 10 slices
- 3
Glasses: Inta Cado
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