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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For2 people 3 people 6 people 12 people 18 people

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For 6 people, you will need:

4 tomatoes
5 tablespoons olive oil
1 lime
300 g cream cheese
1 shallot
parsley
chives
50 g walnut kernels
fine (or table) salt
pepper
salt
pepper

Nutritional information:

Whole recipe

Calories

1411

71%

Proteins

67g

26%

Carbohydrates

47g

Fats

106g

16%

Per 100 g

Calories

147

Proteins

Carbohydrates

<1%

Fats

11g

Per person

Calories

235

12%

Proteins

11g

Carbohydrates

Fats

17g

% 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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Step by step recipe:

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.
Prepare the marinade for the tomatoes: mix 5 tablespoons olive oil, salt, pepper and the juice of 1 lime.
Tip the tomato sticks into the marinade, cover with stretch film and refrigerate for 1 hour.
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.
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.
After marinating for an hour, tip the tomatoes into a sieve and drain thoroughly.
Line the bottom of a small terrine dish with stretch film to make turning out easier.
Arrange a first layer of tomatoes in the bottom of the dish.
Cover with a layer of cheese with herbs.
Add a second layer of tomatoes.
Finish with a layer of cheese with walnuts. Cover with stretch film and refrigerate for at least 4 hours or overnight if possible.
Turn out onto a serving plate and slice to serve to your guests. You can serve it as it is or with mayonnaise.

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 30^th 2011

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