Cheese Terrine

Cheese Terrine

prep time

minutes
cook time

minute
servings
6

Ingredients








Cooking Instructions

1

Line 3 1/2x10-inch pâté mold with parchment paper. In the mold, alternately layer semi-soft cheese, soft cheese, chopped chervil and finish with a semi-soft cheese layer. Cover and weight pâté down with 1 pound can. Chill several hours. Carefully take terrine from mold. Remove paper. Place on plate. Frost pâté with thin layer of mascarpone. Combine walnuts, chervil and peppercorns. Press onto sides of terrine. Cover and chill.


2

To serve, put 1 or 2 thin slices terrine on each plate. Accompany terrine with balsamic-dressed salad of frisée.


Ingredients








Cooking Instructions

1

Line 3 1/2x10-inch pâté mold with parchment paper. In the mold, alternately layer semi-soft cheese, soft cheese, chopped chervil and finish with a semi-soft cheese layer. Cover and weight pâté down with 1 pound can. Chill several hours. Carefully take terrine from mold. Remove paper. Place on plate. Frost pâté with thin layer of mascarpone. Combine walnuts, chervil and peppercorns. Press onto sides of terrine. Cover and chill.


2

To serve, put 1 or 2 thin slices terrine on each plate. Accompany terrine with balsamic-dressed salad of frisée.


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