Terrine with Dried Tomatoes, Goat Cream Cheese and Olives
Terrine with dried tomatoes, goat cream cheese and olives is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g goat cream cheese
- 12 ripe egg tomatoes
- 3 EL olive oil
- 1 thyme sprig
- 300 g black olives (pitted)
- Sea salt
- Pepper
- 2 basil branches
- 4 cocktail tomatoes
Instructions
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1.
Preheat the oven to 150°C. Wash the tomatoes, halve them, place on a parchment-lined baking sheet, sprinkle with some salt and thyme leaves, drizzle with oil and dry in the oven for about 2 hours. If needed, lower the temperature slightly. Then peel the tomatoes and scrape out the seeds.
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2.
Drain the olives and roughly chop them; set aside 4 teaspoons for garnish. Line a small terrine mold with cling film and cover it with 1/3 of the tomatoes, lightly peppered, spread 200 g cream cheese on top. Sprinkle with half the olives and layer another third of the tomatoes. Pepper again and repeat the process. Firmly press into cling film and refrigerate overnight.
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3.
Remove the terrine from the mold, peel off the film, slice into rounds and serve garnished with basil, cocktail tomatoes and chopped olives.
