Cheese terrine with nuts and herbs

Ingredients

• 350 g soft cream cheese
• 100 g blue cheese
• 100 g hard cheese (e.g. Emmental)
• 50 g walnuts
• 50 g tarragon
• 100 g spinach
• 3 garlic cloves
• 6–8 centuries l. olive oil
• freshly ground black pepper
• baguette for serving

Cooking

Step 1

Chop nuts. Remove the stems from the tarragon and spinach, put the leaves in a blender. Add peeled garlic and oil. Whisk into a puree.

Step 2

Transfer the mass from the blender to a bowl, add hard cheese grated on a fine grater, mix thoroughly. In another bowl, mix cream cheese and blue cheese until smooth.

Step 3

Line a cake tin with olive oil-greased cling film (its edges should hang down from the tin so that they can freely overlap each other). Spread a third of the green cheese mixture over the bottom, sprinkle with half of the nuts.

Step 4

Top with half of the white cheese mixture; then the remaining two-thirds of the green; then nuts; and on top - the remaining half of the white.

Step 5

Cover the terrine with the hanging edges of the film and refrigerate for 8 hours. Bring to almost room temperature before serving. Serve with a warm baguette.