Cooking-ez.com

962 easy and fully explained recipes, with 20,804 photos and 77 videos

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.

96,6364.3/5

Grade this recipe :

Last modified on: October 30th 2011

For 6 people, you will need:

How long does it take?

PreparationRestingStart to finish
1 hour 12 min.5 hours6 hours 12 min.
Preservation: 1 or 2 days in the fridge, covered with plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Tomato and cream cheese terrine : Photo of step #1Prepare 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. 40 min.
2 Tomato and cream cheese terrine : Photo of step #2Prepare the marinade for the tomatoes: mix 5 tablespoons olive oil, salt, pepper and the juice of 1 lime. 5 min.
3 Tomato and cream cheese terrine : Photo of step #3Tip the tomato sticks into the marinade, cover with stretch film and refrigerate for 1 hour. 1 hour
4 Tomato and cream cheese terrine : Photo of step #4Meanwhile, 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. 5 min.
5 Tomato and cream cheese terrine : Photo of step #5Next 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. 5 min.
6 Tomato and cream cheese terrine : Photo of step #6After marinating for an hour, tip the tomatoes into a sieve and drain thoroughly. 2 min.
7 Tomato and cream cheese terrine : Photo of step #7Line the bottom of a small terrine dish with stretch film to make turning out easier. 3 min.
8 Tomato and cream cheese terrine : Photo of step #8Arrange a first layer of tomatoes in the bottom of the dish. 3 min.
9 Tomato and cream cheese terrine : Photo of step #9Cover with a layer of cheese with herbs. 3 min.
10 Tomato and cream cheese terrine : Photo of step #10Add a second layer of tomatoes. 3 min.
11 Tomato and cream cheese terrine : Photo of step #11Finish with a layer of cheese with walnuts.

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

You can serve it as it is or with mayonnaise.
4 hours

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
141167 gr47 gr106 gr
71 %26 %4 %16 %
Per 100 g
CaloriesProteins CarbohydratesFats
1477 gr5 gr11 gr
7 %3 %<1 %2 %
Per person
CaloriesProteins CarbohydratesFats
23511 gr7 gr17 gr
12 %4 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 7.75 €
Per person : 1.29 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Cream cheeseCream cheese: You can check-out other recipes which use it, like for example: Avocado and smoked salmon terrine , Summery cheese on toast, Oriane's tuna rillettes , Like a Boursin with garlic and herbs, Gravlax, ... All
Walnut kernelsWalnut kernels: You can check-out other recipes which use it, like for example: Raw beetroot mousse with walnuts, Valay-Brest, Raw beetroot salad, Walnut paste, Oaty walnut cake , ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Tomatoes Provençal, Genoese croque-monsieur, Feta in olive oil with herbs, Scandinavian cocktail, Tapenade, ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Preserved tomatoes, Tomato tatin, Cauliflower tabouleh, Fried eggs with tomatoes, Tomato ladybirds, ... All

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart
Flambéd bananas
Flambéd bananas

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-16)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page