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Sun Blushed Tomato, Philadelphia Pesto and Black Olive Terrine
pepper & salt
For the pesto:
To wrap the terrine:
Line the terrine mould with one sheet of cling film. Now make the pesto flavoured Philadelphia. Blend all the listed ingredients for the pesto together until you have a reasonably smooth paste. Fold this paste into the Philadelphia. You now need to soften the 2 leaves of gelatine in cold water for 10 minutes. When soft, squeeze all the water out of the gelatine and gently melt the gelatine in a tablespoon of boiling water. When dissolved, beat the melted gelatine into the Philadelphia pesto.
Spoon 2 tablespoons of the pesto Philadelphia into the bottom of the lined terrine mould and level it out using either the back of a teaspoon or a small step palette knife.
Now, on top of the first layer, lay a few leaves of basil followed by a few sun blushed tomatoes. Season each layer with salt and pepper. Now spoon on another layer of the Philadelphia pesto, followed by more fresh basil and black olives. Keep layering until you have run out of space in the terrine. Make sure the last layer is Philadelphia pesto and that you even out the top using a palette knife.
Cover the top of the terrine with cling film and leave it to set in the fridge for 30-40 mins. Once set, you need to wrap the terrine. Do this by blanching the spinach leaves in boiling salted water for 10 seconds. Refresh them in cold water and dry well in between a clean cloth.
Now remove the stalk from the spinach and lay the blanched leaves on to cling film, making sure the edges of the spinach meet and you have no gaps. Try not to allow them to overlap too much. Soften another 2 leaves of gelatine, melt them down and brush onto the spinach. This will act as a glue to stick the spinach to the outside of the terrine. Now roll the set terrine up in the spinach, using the cling film to wrap the terrine tightly.
Set again in the fridge until you are ready to slice the terrine. Serve with a slice of crisped ciabatta and a small salad.
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