Mozzarella-Mascarpone Terrine

Name: Mozzarella-Mascarpone Terrine
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 50 g Pine nuts; 75 g Soft Tomatoes; 1 large bunch/pot of basil; 200 g Double cream cheese; 250 g Mascarpone; 7-10 Tbsp salt, pepper; 500 g Mozzarella; 2 Sticks Baguette; 6 TABLESPOONS dark balsamic cream; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

50 g Pine nuts
75 g Soft Tomatoes
1 large bunch/pot of basil
200 g Double cream cheese
250 g Mascarpone
7-10 Tbsp salt, pepper
500 g Mozzarella
2 Sticks Baguette
6 TABLESPOONS dark balsamic cream
7-10 Tbsp Cling film

Directions

1
Roast pine nuts in a pan without fat. Take them out and let them cool down. Chop the tomatoes. Wash basil, shake dry and chop finely.
2
Mix cream cheese and mascarpone. Stir in about 40 g pine nuts, tomatoes and basil. Season to taste with salt and pepper, cover and chill.
3
Drain the mozzarella and cut into thin slices. Dab slices dry very well with kitchen paper.
4
Line a square mould (approx. 16 x 20 cm) with cling film. Layer each 1⁄3 mozzarella slices alternating with 1⁄2 cheese cream in the mould, starting and finishing with mozzarella. Cover and at least
5
Chill for 3 hours.
6
Cut baguettes into approx. 28 slices. Lift the terrine out of the mould with the help of the foil or carefully turn it over onto a board, remove the foil. Cut into 28 pieces. Place on the bread slices. Sprinkle with remaining pine nuts.
7
Sprinkle with some balsamic cream.