Mozzarella Paté
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
1
- 4 sheets white gelatine
- 1-2 Garlic cloves
- 1 collar Basil
- 100 g paprika-filled olives
- 100 g Pine nuts
- 400 g Double cream cream cheese
- 1/2 (125 g ) Cup of whipped cream
- 1 TABLESPOON pink berries
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 600 g Mozzarella cheese
- 7-10 Tbsp Olive oil
- 7-10 Tbsp Grissini sticks and Parma ham
- 7-10 Tbsp Cling film
Directions
- 1
Soak gelatine in cold water. Peel the garlic and press it through the press. Wash and chop the basil. Chop olives and pine nuts also roughly. Mix cream cheese, cream, garlic, basil, olives, pine nuts and pink berries.
- 2
Season to taste with salt and pepper and leave to stand. In the meantime cut the mozzarella into very thin slices. Line a suitable form (approx. 1.2 litres capacity) with foil and spread with olive oil.
- 3
Squeeze the gelatine, dissolve and stir into the cream cheese. Alternately fill a layer of mozzarella and cream into the mould. Finish with mozzarella. Covered with foil and leave to cool overnight.
- 4
Serve sliced. Serve with grissini sticks wrapped in Parma ham. Makes about 12 slices.
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