Cheese pâté with olives

Name: Cheese pâté with olives
Cook time: 30 min
Total time: 30 min
Yield: 17
Ingredients: 500 g Cream cheese; 100 g clotted cream; 125 g black olives; 7-10 Tbsp salt, white pepper; 60 g Pine nuts; 3 bunch/pot of basil; 3-4 Garlic cloves; 3-4 Tbsp Olive oil; 450 g Gouda cheese; 7-10 Tbsp in thin slices; 7-10 Tbsp Pine nuts and basil; 7-10 Tbsp to garnish; 7-10 Tbsp Clear film

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 17

500 g Cream cheese
100 g clotted cream
125 g black olives
7-10 Tbsp salt, white pepper
60 g Pine nuts
3 bunch/pot of basil
3-4 Garlic cloves
3-4 Tbsp Olive oil
450 g Gouda cheese
7-10 Tbsp in thin slices
7-10 Tbsp Pine nuts and basil
7-10 Tbsp to garnish
7-10 Tbsp Clear film

Directions

1
Stir cream cheese and cream until smooth. Pit olives, chop roughly and stir in. Season with salt and pepper
2
Roast pine nuts without fat. Wash the basil, remove the leaves. Peel garlic, chop roughly. Finely chop pine nuts, garlic, basil and oil in the universal chopper. Season with salt and pepper
3
Line a pastry or box mould (approx. 26 cm long + 8 cm wide; approx. 1 1/4 l capacity) with cling film. Lay some cheese slices overlapping in the mould so that they are approx. 3 cm high at the side edges
4
Spread 1/3 of the basil paste on the cheese base, then spread 1/3 of the olive cheese cream on top. Cover with cheese. Repeat this procedure twice more. Finish with cheese and press on. Cover with the foil and chill for at least 3 hours
5
Turn over the cheese pâté and remove the foil. Garnish with pine nuts and basil. Serve with brown bread, olives, pickled artichokes and tomato peppers