John Myers
Terrine with Cream Cheese
The perfect terrine with cream cheese recipe with a picture and simple step-by-step instructions.
- 40 g Pine nuts oblong
- 1 Beefsteak tomato
- 0,5 pot Basil
- 400 g Cream cheese low in fat
- 150 g Crème Legere
- 1 crate Fresh cress
- 100 g Leerdamer
- 160 g Fol Epi very fine
- Salt
- Colorful pepper from the mill
- Roast the pine nuts in a coated pan (without oil) until golden brown … take them out of the pan and let them cool down.
- Clean the tomato, wash, pat dry, quarter, cut out the seeds and cut into small cubes … Wash the basil leaves, pat dry and cut into strips … Rinse the cress in the pan and shake dry …
- Mix the cream cheese and créme legere in a bowl, cut the pine nuts, basil strips, tomato cubes, half of the cress and stir in everything … season with salt and pepper …
- Line a box or terrine shape with the Fol Epi very fine cheese …. Spread a third of the cream … top with Leerdam cheese … put cream on top again …. Leerdamer … cream ….. with Cover Leerdamer ……
- The terrine is now placed in the refrigerator for 2-3 hours … take out … turn onto a plate … garnish with the rest of the cress … cut into slices … arrange on plates … we ate fresh pretzels with it … crispy white bread also tastes good with it … Bon appetit …
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