Tomato terrine with goat cheese

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Tomato terrine with goat cheese

Tomato terrine with goat cheese

Number of people

1.2 kg of tomato

250 g fresh goat cheese

2 spring onions

1 bunch of basil

2 tablespoons olive oil



Preparation: 30 min
Step 1
Line a cake pan with plastic film.
Step 2
Peel the tomatoes after boiling for 10 seconds and then refresh.
Step 3
Cut them into slices and remove the seeds.
Step 4
Salt them, let them rest for 30 minutes so that they return their juice.
Step 5
Peel the onions, chop them finely.
Step 6
Chop the basil and mix it with the onions, then add 1 tablespoon of olive oil.
Step 7
Pat the tomatoes dry in absorbent paper and coat them with the oil, onion and basil mixture.
Step 8
Place a layer of tomatoes at the bottom of the pan, cover with half the goat cheese cut into strips, season with pepper and then cover with tomatoes.
Step 9
Repeat the operation by teminating with a layer of tomatoes.
Step 10
Pack well and let cool in the refrigerator for 6 hours.
Step 11
Unmould on the presentation plate and decorate with basil leaves.
Step 12
Serve the slices with a drizzle of olive oil.
Author's note
Tip: You can also prepare this recipe in individual ramekins, to be unmoulded just before serving. To enrich the dish, place a thin layer of parma ham in the middle.

I add my grain of salt

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