Blue cheese and beet­root ter­rine

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This ter­rine is all about pre­sen­ta­tion; beet­root quickly turns ev­ery­thing it touches pink, so work care­fully when mak­ing a lay­ered cre­ation. Makes enough to fill 1 medium-sized loaf pan Prepa­ra­tion time: 10 min­utes • 3 cooked beet­roots, thinly sliced • 6 straw­ber­ries, thinly sliced • 200g creamy blue cheese, crum­bled • 125ml mascarpone • freshly ground black pep­per • mint and basil mi­cro greens

1 Line a loaf pan or mould with cling film. Add a layer of beet­root and straw­ber­ries, over­lap­ping them slightly to form a solid base.

2 Mix the blue cheese and mascarpone then care­fully add half of this on top of the beet­root, press­ing down to cre­ate an even layer.

3 Sprin­kle with pep­per and herbs be­fore adding an­other layer of beet­root and straw­ber­ries.

4 Add the rest of the cheese, again smooth­ing it over, be­fore fin­ish­ing with a fi­nal layer of beet­root and straw­ber­ries.

To serve Turn over the ter­rine on a pretty plat­ter and re­move the cling film. Gar­nish with ex­tra pep­per and herbs, and serve with crisp melba toast or crackers.

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