The most delicate terrine of dried cherry berries, confiture, hazelnuts, cottage cheese and blue cheese is an original appetizer or maybe a dessert that will perfectly decorate and diversify a romantic evening for two!
Pick your recipe
Ingredients:
- 6 slices of milk loaf;
- 100 g of blue cheese;
- 100 g of any cottage cheese;
- 50 g of dried cherries;
- 50 g of roasted hazelnuts;
- 100 g butter;
- 4 tablespoons of cherry or raspberry confiture.
Cooking:
- Turn on the oven and preheat to 180 degrees.
- Remove the butter from the refrigerator in advance so that it reaches room temperature and melts.
- Clean and fry hazelnuts.
- Combine blue cheese with ½ part butter and knead thoroughly with a fork.
- Add the roasted hazelnuts to the cheese mass, mix everything again and set aside.
- Combine the remaining piece of butter with curd cheese and mix until smooth. Note that from this piece of oil you can cut off a very small piece to lubricate the terrine. In the finished curd mass, mix the dried cherries.
- For each slice of loaf cut the crust so that only the crumb remains.
- In a silicone rectangular baking dish (10x20x6 cm in size) put the whole crumb in one layer and grease it with 2 tablespoons of confiture. Note that it is not necessary to lubricate or cover the silicone baking dish with paper, but all the others are necessary.
- On top of the confiture, gently spread the cheese mass with hazelnuts and level it.
- On top of the cheese mass lay another layer of bread crumb and grease it with the confiture that remains.
- Put the curd mass with cherries on the jam, even it out and cover it with another scrap of bread.
- Grease the last bread layer with a piece of butter.
- Formed terrine send for a quarter of an hour in a hot oven. Then remove, completely cool and place in the refrigerator for solidification.
- Remove the frozen cheese terrine from the refrigerator, remove from the mold, cut and serve as desired to the table with warm champagne.