Cream cheese and asparagus terrine
Ingredients
- 4 tbsp basil, chopped
- 2 tbsp sprigs chives, finely chopped
- 100 g plain feta, crumbles
- 350 g Woolworths medium fat cream cheese dollop with Chermoula, red peppers & almonds
- salt and pepper
- olive oil
- 200 g asparagus, blanched
- 1 cucumber, skin on and peeled into ribbons using a potato peeler
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Line a loaf tin with cling film.
- Lay the cucumber ribbons into the tin, making sure to overlap, also, leave some hanging over the edges.
- Drizzle the asparagus with olive oil and season with salt and pepper.
- Chargrill the asparagus in a very hot griddle pan then set aside to chill.
- Mix together the cream cheese, feta cheese, chives, basil, salt and pepper.
- Spread 1/3 of the cheese mixture into the loaf tin.
- Layer ½ of the asparagus onto the cheese, packing it as tightly as possible – this will ensure that your terrine cuts beautifully for serving.
- Top with another layer of cheese, then top with the remaining asparagus.
- Finally, spread over the final amount of cheese.
- Fold in the overhanging cucumber ribbons to cover the top then cover with cling film.
- Refrigerate for at least 30 minutes before unmoulding and slicing to serve.
- Serve with crispy melba toast.
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