John Myers
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Tomato and Mozzarella Terrine with Prosciutto Crostini
The perfect tomato and mozzarella terrine with prosciutto crostini recipe with a picture and simple step-by-step instructions.
for the tomato and mozzarella terrine
- 2 piece Tomatoes
- 1 piece Onion small
- 1 piece Clove of garlic
- 1 tbsp Chopped parsley
- 200 g Buffalo mozzarella
- 4 sheet Gelatin white
- 300 g Vegetable broth
- 4 tbsp White balsamic vinegar
- Salt and pepper
- 1 pinch Sugar
for the prosciutto crostini
- 4 disc Ciabatta
- 2 tsp Cranberries
- 2 tbsp Walnuts
- 100 g Goat cream cheese
- 2 tsp Milk
- Chopped parsley
- Salt and pepper
- Olive oil for brushing
- 4 disc Prosciutto
aside from that
- Arugula leaves
- Cranberries for garnish
- Parsley leaves for garnish
Tomato – mozzarella – terrine
- Cut the skin of the tomatoes crosswise. Blanch in boiling water for 1 minute, drain and rinse in cold water. Peel the tomatoes and cut into thin slices.
- Peel off the small onion, wash it and cut it into the finest cubes. Peel and finely chop the garlic clove. Wash the parsley, pat dry, pluck the leaves off and cut finely. Cut the buffalo mozzarella into thin slices. Soak gelatine in cold water.
- Heat the vegetable stock in a saucepan, add the onion, garlic and balsamic vinegar, let it steep for a moment. Season with salt, pepper and sugar and stir in the chopped parsley. Squeeze out the gelatine well and stir into the balsamic stock until it has dissolved.
- 4 Rinse cups or molds (approx. 200 ml each) with cold water and cover the base with the stock (approx. 0.5 cm high), refrigerate for 15 minutes. Then layer the tomatoes and mozzarella slices on the jelly dish. Finally, fill the glasses / molds with the rest of the vegetable stock. Cover with cling film and refrigerate for 4 hours, preferably overnight.
Preparation of prosciutto crostini
- Finely chop the cranberries and walnuts. Stir creamy goat cheese with milk until creamy. Mix in the walnuts, cranberries and parsley. Season to taste with salt and pepper.
- Brush the ciabatta slices with olive oil, roast them in the oven, then coat them thickly with cranberry and goat cream cheese cream, cover with prosciutto slices and garnish with a few rocket leaves.
Serving
- Cover the serving plates with a few arugula leaves. Take the molds out of the refrigerator and immerse them in hot water for about 10 seconds, up to 2/3 the height of the molds. Run a knife around the edge of the pan and turn it onto the lettuce leaves. Place the prosciutto crostini next to it, garnish with rocket, parsley and sprinkle with cranberries.
info
- The tomato and mozzarella terrine can be prepared with basil instead of parsley. We prefer parsley for taste reasons.
- The terrines are easy to prepare. For the festive table this is a nice-looking starter for 4 people, or a light, tasty meal for two people.
- Instead of the prosciutto crostini, I recommend the herb bread “Rose”, which goes well with it. The recipe for the herb bread can be found under my recipes Hearty herb bread ❀ ~ Rose ~ ❀
- ♥ * ~ Good luck and bon appetite! ~ * ♥
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