Summery goat cheese and tomato terrine

Ingredients for 6 servings:

• 160 g tomatoes, pickled dried, cut into fine strips
• 1 medium-sized onion(s), chopped
• 2 clove(s) garlic, chopped
• 1 tbsp olive oil
• 40 g butter
• 200 g goat’s cheese, firmer or feta, crumbled
• 1 tsp dried herbs of Provence
• pepper
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 35 minutes

delicious French-style starter

Sauté the onion and garlic in olive oil and add the chopped tomatoes. Cook, stirring, until no liquid remains. Season with pepper and let cool. Cream the butter with the herb mixture and a pinch of salt until fluffy, stir in the goat’s or feta cheese and mix until smooth. Then stir in the tomato and onion mixture and season to taste. Pour the mixture into a terrine dish lined with cling film and chill overnight. Turn out of the dish. Slice with a hot, damp knife and serve. Info: This is a very tasty starter. I serve the terrine with a small salad garnish and a fresh slice of baguette. The herbs de Provence can be replaced with fresh thyme, depending on your taste. Homemade tomatoes taste best – or alternatively, pickled cherry tomatoes from a jar.