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.
126,2913.5/5 for 6 ratings
Grade this recipe: Last modified on: October 30th 2011
For 18 people, you will need:
3 
3 
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 1 hour 12 min. | 5 hours | 6 hours 12 min. |
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?
Keeping:
1 or 2 days in the fridge, covered with plastic film.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 900 g cream cheese with 3 shallots 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 900 g cream cheese with 150 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,234 Kcal or 17,727 Kj | 201 gr | 140 gr | 319 gr |
| 212 % | 77 % | 13 % | 48 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 147 Kcal or 615 Kj | 7 gr | 5 gr | 11 gr |
| 7 % | 3 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 235 Kcal or 984 Kj | 11 gr | 8 gr | 18 gr |
| 12 % | 4 % | 1 % | 3 % |
How much will it cost?
- For 18 people : 23.26 €
- Per person : 1.29 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Cream cheese: You can check-out other recipes which use it, like for example: Avocado "tarte fine", Beetroot and cream cheese verrines, Avocado with gravlax, Avocado and smoked salmon terrine , Oriane's tuna rillettes , ... All |
 | Walnut kernels: You can check-out other recipes which use it, like for example: Raw beetroot mousse with walnuts, Baked Camembert with Walnuts, Moist cereal bars, Granola, Special Cheese and Walnut Sticks, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Broad bean salad with Parmesan, Home-made doner kebab, Scallops with fondue of leeks, Pan-fried chicken breast on mozzarella, Roast cabbage with lemon, ... All |
 | Tomato: You can get more informations, or check-out other recipes which use it, for example: Eggs with tomatoes and courgettes, Green beans with tomatoes, Tomato meat balls, Tomato pesto, Pollack fillet baked with rice and vegetables., ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .88,3074/5 for 8 ratings 2 hours 30 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.107,473 24.9/5 for 7 ratings 2 hours 34 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...222,587 284.2/5 for 32 ratings 7 days 15 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.89,3685/5 for 12 ratings 1 hour 21 min.
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.84,7334.3/5 for 15 ratings 2 hours 38 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-01-24)
Note: We'll never share your email with anyone else.
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.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.
Post your comment or question