Cheese pâté
easy
40 mins
40 mins
Ingredients
- 1 red (about 175 g) pepper
- 6 black, pitted olives
- 2 packages (200 g each) Cream cheese double cream
- 150 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Federation Basil (alternatively 3-4 pots)
- 1 Garlic clove
- 60 g Pine nuts
- 30 g grated parmesan cheese
- 5 TABLESPOONS Olive oil
- 400 g d
- 7-10 Tbsp Cling film
Directions
- 1
Clean and wash the peppers, dab dry and cut into fine cubes. Chop the olives. Mix cream cheese and crème-fraîche, stir in bell peppers and olives. Season with a little salt and pepper. Wash basil, dab dry and pluck the leaves from the stalks.
- 2
Peel the garlic. Chop basil, pine nuts and garlic finely in the universal chopper. Stir in parmesan and olive oil and season with salt and pepper. Line a long (approx. 50 cm long, 6 cm wide / 1.1 litre capacity) semicircular shape (looks like a rain gutter) with cling film. Then lay out the mould with cheese slices so that the slices hang over the edge of the mould on the right and left. Spread approx. 2/3 of the pesto on the cheese slices and cover with cheese slices. Spread half of the fresh cheese cream on top and cover with a layer of cheese. Spread with the remaining pesto and cover with the remaining cheese. Spread the rest of the cream cheese on top and fold the excess cheese over the filling. Press well, cover with foil and put in a cool place for about 1 hour.
- 3
Spread approx. 2/3 of the pesto on the cheese slices and cover with cheese slices. Spread half of the fresh cheese cream on top and cover with a layer of cheese. Spread with the remaining pesto and cover with the remaining cheese. Spread the rest of the cream cheese on top and fold the excess cheese over the filling. Press well, cover with foil and put in a cool place for about 1 hour. Turn the pâté out of the mould, remove the foil and cut the pâté into pieces or slices of any size. Results in approx. 40 slices
- 4
Glass plate: Olbernhauer glass
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