Herb and flower cheese terrine

1 Servings

Ingredients

Quantity Ingredient
1 pounds Very soft cream cheese
¾ pounds Very soft sweet butter
1 cup Grated Asiago cheese or use very fresh parmesan.
2 larges Cloves garlic; finely chopped
¾ cup Fresh basil; finely chopped, or 6 T. dried
¼ cup Fresh oregano; finely chopped or 2 T dried
2 teaspoons Worcestershire sauce
¾ teaspoon White pepper
¾ cup Toasted pine nuts or pecans
¾ cup Finely chopped fresh parsley
No salt needed
1¾ pounds Italian Provolone cheese; thinly sliced (ask them to do it at the deli counter) (up to 2)
25 Violas or rose petals if available; (up to 30)

Directions

from Shepherds Garden Seeds cookbook - I'm not sure if it is from their first or second book _Recipes from a Kitchen Garden_ or _More Recipes from a Kitchen Garden_. I've made it for the edible flowers workshop I've done and am planning to make it for my dept. Christmas party using flowers I pressed rather than fresh. The flowers get all squished and are mainly for color, so it should work. I always have the deli slice the provolone as thin as they can get it about 1mm thick for best results.

Cream together the softened cream cheese, Asiago or Parmesan cheese and butter. Add the garlic, basil, oregano, Worcestershire sauce, and pepper and combine thoroughly. Add the pine nuts and chopped parsley and mix again. Use your hands and squoosh it together.

Butter a mini-loaf or terrine pan. Line with saran wrap. Layer bottom of pan with provolone cheese slices, then add a layer of the soft cheese mix and a sprinkling of flowers or petals. Continue to alternate layers. Try to get about 5 layers for a nice effect.

Refrigerate overnight. Remove from fridge and let stand about 15 minutes before serving. Remove plastic wrap and garnish with more flowers.

Note: when cooking with flowers, make sure they have not been treated with any pesticides and make sure you identify them correctly. The best source is to grow your own however, but if need be some produce suppliers can order fresh edible flowers for a small fortune.

Posted to FOODWINE Digest by Susan Schoneweis <sschonew@...> on Dec 10, 1997

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