|
Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
|
|
|
|
Accompany this beautiful cheese terrine
with balsamic-dressed salad of frisée, if desired.
Cheese Terrine
- 3 pounds assorted Wisconsin Soft and Semi-soft
cheeses: Smoked Baby Gouda, Brick, Edam, Colby-Jack, Herbed Brie;
freeze 1 hour and slice thinly
1 cup finely chopped chervil
12 ounces Wisconsin Mascarpone cheese
1 cup toasted ground walnuts
1/3 cup finely chopped chervil
1/3 cup cracked dried pink peppercorns
1/3 cup cracked dried green peppercorns
- Line 3 1/2 x 10 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 down with 1 pound can. Chill several
hours.
- Carefully take terrine from mold. Remove
paper. Place on plate.
- Frost with thin layer of Mascarpone cheese.
- Combine walnuts, chervil and peppercorns.
Press onto sides of terrine. Cover and chill.
- To serve, put 1 or 2 thin slices terrine
on each plate. Accompany terrine with balsamic-dressed salad
of frisée, if desired.
Makes 12 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
|
Recipe Reviews:
Rate and submit your comments
about this recipe below.
loading
|
|
|
|
|
