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Tomato and cream cheese terrine

Tomato and cream cheese terrine
Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
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For 6 people, you will need:



Nutritional information:

Whole recipe
Calories
1411
71%
Proteins
67g
26%
Carbohydrates
47g
4%
Fats
106g
16%
 Per 100 g 
Calories
147
7%
Proteins
7g
3%
Carbohydrates
5g
<1%
Fats
11g
2%
 Per person 
Calories
235
12%
Proteins
11g
4%
Carbohydrates
7g
1%
Fats
17g
3%
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  • Recipe seen 56,962 times
Rating
  • Already noted 2 times
  • Average note : 1.5/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 1 hour 12 min.
Resting : 5 hours
Start to finish : 6 hours 12 min.
Preservation : 1 or 2 days in the fridge, covered with plastic film.


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How much will it cost?

 For 6 people : 7.75 €
 Per person  : 1.29 €

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 Note : These prices are only approximate. Read more...



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Next message on 2014-10-26

Step by step recipe:


1
Prepare 4 tomatoes, cut into sticks, sprinkle with fine salt, and leave to stand for 1 hour in a sieve to drain off some of the juice.
Tomato and cream cheese terrine : Photo of step #1
2
Prepare the marinade for the tomatoes: mix 5 tablespoons olive oil, salt, pepper and the juice of 1 lime.
Tomato and cream cheese terrine : Photo of step #2
3
Tip the tomato sticks into the marinade, cover with stretch film and refrigerate for 1 hour.
Tomato and cream cheese terrine : Photo of step #3
4
Meanwhile, prepare the cream cheese with herbs: mix half the 300 g cream cheese with 1 shallot chopped very finely, the chives and parsley, very little salt (depending on your cheese) and pepper. Check seasoning and set aside.
Tomato and cream cheese terrine : Photo of step #4
5
Next prepare the cream cheese with walnuts: mix what is left of the 300 g cream cheese with 50 g walnut kernels roughly chopped, a little salt and plenty of pepper. Check seasoning and set aside.
Tomato and cream cheese terrine : Photo of step #5
6
After marinating for an hour, tip the tomatoes into a sieve and drain thoroughly.
Tomato and cream cheese terrine : Photo of step #6
7
Line the bottom of a small terrine dish with stretch film to make turning out easier.
Tomato and cream cheese terrine : Photo of step #7
8
Arrange a first layer of tomatoes in the bottom of the dish.
Tomato and cream cheese terrine : Photo of step #8
9
Cover with a layer of cheese with herbs.
Tomato and cream cheese terrine : Photo of step #9
10
Add a second layer of tomatoes.
Tomato and cream cheese terrine : Photo of step #10
11
Finish with a layer of cheese with walnuts.

Cover with stretch film and refrigerate for at least 4 hours or overnight if possible.
Tomato and cream cheese terrine : Photo of step #11
12
Turn out onto a serving plate and slice to serve to your guests.

You can serve it as it is or with mayonnaise.
Tomato and cream cheese terrine : Photo of step #12

Remarks:

Suitable cheeses include St-Moret and Gervais ("petit suisse" kind), or fresh goat's cheese. Whichever you choose, go easy on the salt, as these chesses are already salted.

To bring out the flavour of the nuts, you can dry roast them. Do this by putting them in the oven at 150°C (300°F) for 5 minutes. Leave them to cool completely before adding to the cheese.

Source:

Home made.

Last modified on: October 30th 2011

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