Cheese pâté

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Stir cream cheese and sour cream until smooth. Coarsely chop the olives, stir into the cream cheese and season with a little salt and pepper. Roast the pine nuts in a pan without fat and let them cool down. Wash the basil, dab dry and pluck the leaves from the stalks. Peel garlic and chop roughly.

2. 2

   Finely chop 50 g pine nuts, garlic, basil and olive oil in a universal chopper. Season with salt and pepper. Line a pastry, box or casserole dish (25-26 cm long, 8-9 cm wide and approx. 11/4 litres capacity) with cling film. Place cheese slices overlapping on the bottom of the mould so that they also cover the side edges to a height of approx. 3 cm. Spread 1/3 of the basil paste on the cheese (only on the bottom) and spread 1/3 of the olive cream cheese on top. Cover with slices of cheese that do not reach up to the edges. Spread another 1/3 of the basil paste and cream cheese on the cheese. Then cover again with a layer of cheese that reaches up to the edge. Now fill with the remaining mixture and cover with the rest of the cheese. Press on a little bit, close with foil and put in a cool place for about 3 hours.

3. 3

   Cover with slices of cheese that do not reach up to the edges. Spread another 1/3 of the basil paste and cream cheese on the cheese. Then cover again with a layer of cheese that reaches up to the edge. Now fill with the remaining mixture and cover with the rest of the cheese. Press on a little bit, close with foil and put in a cool place for about 3 hours. Turn out the cheese pâté onto a plate, remove the foil and sprinkle with basil and the remaining pine nuts as desired. Results in 16-18 slices

4. 4

   Per disc (with 18 discs) approx. 1050 kJ/ 250 kcal. E: 14 g/ F: 22 g/ KH: 3 g