Tricolor Cheese Terrine
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 850 g double cream cheese
- 350 g camembert (s)
- 1 bunch parsley
- 380 g cheese, Gouda in slices
- 85 g walnuts
- 1 teaspoon paprika powder, noble sweet
- 5 tomato (s), dried, pickled
- 2 pineapple rings from a can
- salt
- Pepper, whiter
- possibly chives
- possibly onion (s)
- possibly garlic
Print Recipe
Pin Recipe Instructions
- Mix the cream cheese with the finely diced camembert, season with salt and pepper and divide into 3 equal portions.
- Chop the parsley, walnuts and drained tomatoes. Mix each with 1 serving of cheese and stir well. Add the paprika powder to the tomato cheese and mix. The pineapple, cut into small pieces, goes with the nut cheese. Mix everything well.
- Line a loaf pan with cling film. Place about 8 slices of Gouda cheese in it. Also cover the sides. The first layer is the parsley cheese. 2 slices of Gouda cheese on top. On top of it the pepper-tomato-cheese. Again 2 slices of Gouda. The nut and pineapple cheese as the last layer and then again 2 slices of Gouda cheese. Cover with foil and refrigerate overnight.
- Turn out and cut into slices to serve. Finished.
- TIP:
- If you like, you can also add chives, onions and garlic to the parsley cheese.
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