Laminated cheese terrine

Name: Laminated cheese terrine
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 75 g Walnut kernels; 1 collar Chives; 100 g dried tomatoes; 7-10 Tbsp in oil; 800 g Double cream-; 7-10 Tbsp cream cheese - pepper - salt; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Tomato paste; 250 g Gouda in thin; 7-10 Tbsp Discs; 7-10 Tbsp Cherry tomatoes z. Garnish; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

75 g Walnut kernels
1 collar Chives
100 g dried tomatoes
7-10 Tbsp in oil
800 g Double cream-
7-10 Tbsp cream cheese - pepper - salt
7-10 Tbsp Sweet peppers
2 TABLESPOONS Tomato paste
250 g Gouda in thin
7-10 Tbsp Discs
7-10 Tbsp Cherry tomatoes z. Garnish
7-10 Tbsp Cling film

Directions

1
Chop the nuts, roast them without fat and let them cool down. Wash the chives and, except for a little bit, cut into small rolls. Drain tomatoes and dice finely
2
Mix half the cream cheese with chives and nuts. Season with pepper and a little salt. Mix the remaining cream cheese with tomato paste and tomatoes. Season to taste
3
Line a saddle of venison or box form (1 l capacity) with cling film. Place half of the cheese slices in the mould, slightly overlapping. Spread chive cream into the mould. Cover with a few slices of cheese and spread the tomato cream on top. Cover with the rest of the cheese. Cover and chill for at least 4 hours.
4
Turn the terrine out of the mould and remove the foil. Garnish with paprika powder, tomatoes and the rest chives. Serve with fresh country bread
5
waiting time approx. 4 hours