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.
99,7254.3/5 for 3 ratings
Last modified on: October 30th 2011
For 6 people, you will need:
- 1
4 tomatoes - 2
5 tablespoons olive oil - 3
1 lime - 4
300 g cream cheese - 5
1 shallot - 6
parsley - 7
chives - 8
50 g walnut kernels - 9
fine (or table) salt - 10
pepper - 11 salt
- 12 pepper
- Total weight: 960 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Start to finish |
|---|---|---|
| 1 hour 12 min. | 5 hours | 6 hours 12 min. |
Keeping:
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?
Step by step recipe
Stage 1 - 40 min.
Stage 2 - 5 min.
Stage 3 - 1 hour
Tip the tomato sticks into the marinade, cover with stretch film and refrigerate for 1 hour.
Stage 4 - 5 min.
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.
Stage 5 - 5 min.
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.
Stage 6 - 2 min.
After marinating for an hour, tip the tomatoes into a sieve and drain thoroughly.
Stage 7 - 3 min.
Line the bottom of a small terrine dish with stretch film to make turning out easier.
Stage 8 - 3 min.
Arrange a first layer of tomatoes in the bottom of the dish.
Stage 9 - 3 min.
Cover with a layer of cheese with herbs.
Stage 10 - 3 min.
Add a second layer of tomatoes.
Stage 11 - 3 min.
Finish with a layer of cheese with walnuts.
Cover with stretch film and refrigerate for at least 4 hours or overnight if possible.
Cover with stretch film and refrigerate for at least 4 hours or overnight if possible.
Stage 12 - 4 hours
Turn out onto a serving plate and slice to serve to your guests.
You can serve it as it is or with mayonnaise.
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.
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
How much will it cost?
- For 6 people : 7.75 €
- Per person : 1.29 €
Source
Home made.More recipes?
This recipe uses (among others) | Cream cheese: You can check-out other recipes which use it, like for example: Crunchy verrines, Surf and turf club sandwich, Summery cheese on toast, Oriane's tuna rillettes , Avocado and smoked salmon terrine , ... All |
| Walnut kernels: You can check-out other recipes which use it, like for example: Valay-Brest, Baked Camembert with Walnuts, Pears and caramelised walnut samosas , Chocolate thins with toasted nuts, Walnut short bread, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Mushroom and artichoke omelette, Stuffed tomatoes and courgettes, Pork chops with a duo of brassicas, Dipping bread with cheese, Pilau rice, ... All |
| Tomato: You can get more informations, or check-out other recipes which use it, for example: How to prepare tomatoes, Prawn salad with a crunch, Salade Niçoise, Four-tier glasses, Piedmont salad, ... All |
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