Cheese pâté
easy
40 mins
40 mins
Ingredients
- 400 g Double cream cream cheese
- 6-8 TABLESPOONS Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/2 bunch Thyme
- 125 g half-soft dried apricots
- 75 g Walnut kernels
- 350 g Hard cheese in thin slices (e.g. Comté)
- 2 discs Pumpernickel (approx. 50 g each)
- 20 g Butter
- 7-10 Tbsp leaf salad, apricot halves and thyme
- 7-10 Tbsp Preparation time approx. minutes. Per portion approx. kJ/ kcal. E g/ F g/ KH g, salad and thyme as garnish
Directions
- 1
Stir cream cheese and milk until smooth. Season to taste with salt and pepper. Wash thyme, pluck off leaves and chop coarsely. Cut the apricots into small pieces. Chop the nuts coarsely.
- 2
Stir the thyme and apricots into the cheese cream. Line a pâté or box form (approx. 26 cm long + 8 cm wide; approx. 1 1/4 litre capacity) with cling film. Place some cheese slices overlapping in the mould so that they are approx. 2 cm high at the side edges. Spread half the cheese cream on the cheese slices. Cover with cheese slices so that they are also high at the side edges. Spread the rest of the cheese cream on top. Place the remaining cheese slices on top. Spread pumpernickel with butter and place it on top. Press on lightly. Cover the pâté with cling film and chill for 3-4 hours.
- 3
Place the remaining cheese slices on top. Spread pumpernickel with butter and place it on top. 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. Garnish with apricots and thyme
Nutrition Facts
240 kcal
8 g
18 g
10 g
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