Cheese Tureen Easter Brunch

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Chop the walnuts and roast them in a pan without fat. Take them out and let them cool down. Wash the chives, dab dry, put some stalks aside for garnishing, cut the rest into rolls. Put something aside for garnishing. Drain the tomatoes and dice them. Mix 400 g cream cheese with chives and walnuts, season with pepper.

2. 2

   Mix 400 g cream cheese with tomato paste and tomatoes, also season to taste with pepper. Line a saddle of venison dish (1 litre capacity, alternatively a small box dish) with cling film. Cut off the rind from the gouda slices. Line the mould with 3 slices of cheese, slightly overlapping. Put chive cream into the mould and smooth it down. Halve 2 slices of Gouda and place on top of the cream cheese. Spread with tomato cream cheese. Halve two slices of Gouda and place on top, press on. Wrap the foil around the edges and refrigerate for about 2 hours. Turn out the pâté onto a plate, remove the foil. Dust the pâté with paprika powder.

3. 3

   Halve 2 slices of Gouda and place on top of the cream cheese. Spread with tomato cream cheese. Halve two slices of Gouda and place on top, press on. Wrap the foil around the edges and refrigerate for about 2 hours. Turn out the pâté onto a plate, remove the foil. Dust the pâté with paprika powder. Garnish with tomatoes and chives set aside. Bread tastes good with it

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
190 kcal

CARBS
2 g

FATS
18 g

PROTEINS
8 g