Cheese and vegetable terrine
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Quantity: 400 gr.
Complexity: easily
Quantity: 400 gr.
A traditional French appetizer of sliced vegetables and cheese. Served cold on crackers or breadsticks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g of softened cottage cheese
- 125 g mature cheddar cheese, crumbled
- 1/2 cup chopped pitted green olives
- 1/2 cup diced roasted red bell pepper
- 2 tablespoons finely chopped fresh green onions or 2 teaspoons dried green onions
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- Salt and pepper, to taste
We recommend
Recipes with similar ingredients: cheddar cheese, curd cheese, rosemary, thyme, green onions, sweet pepper, olive
Cooking the dish according to the recipe:
- In a bowl, combine cream cheese, cheddar cheese, olives, red bell pepper, green onions, rosemary, and thyme. Season with salt and pepper to taste.
- Lay a large sheet of plastic wrap on a flat surface. Place the cheese mixture on it and roll it into a cylinder. Press it down and roll it in different directions to distribute and compact the mixture along its entire length.
- Freeze for at least 2 hours, until the curd is firm enough to easily cut into discs. Once firm, use a serrated knife to cut the curd into discs. Place the terrine on crackers or vegetable slices and serve as a canapé with salads.
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