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Reblochon, caramelised tomatoes, green olive and hazelnut tapenade terrine

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  • Cheese :

    Reblochon
  • Dish type :

    Starter
  • Season :

    Spring, Summer

Ingredients - for 6 persons

  • 1 Reblochon cheese
  • 500ml single cream
  • 6 gelatine leaves
  • 10 cherry tomatoes
  • Olive oil
  • 2 tbsp. brown sugar
  • 100g green olives
  • 70g hazelnuts
  • 10g capers
  • Chervil & mixed lettuce leaves

Preparation

  1. Preparation of the terrine. Remove the rind of the Reblochon and let it melt with the cream. In the meantime, soak the gelatine leaves in a bowl of cold water. When the cream/Reblochon mixture comes to the boil, add the gelatine leaves and pepper.
  2. Line the terrine with cling film for easier de-moulding and pour in the mixture. To ensure good setting, leave to rest overnight.
  3. Preparation of the tapenade: Mix the olives with the hazelnuts, the capers and a dash of olive oil. Add some snipped chervil. Add pepper.
  4. Preparation of the caramelised tomatoes: Halve the cherry tomatoes and sauté them for 2 to 3 mins with a dash of olive oil and brown sugar.
  5. Presentation: De-mould the terrine and cut it into slices. Serve with some of the tapenade and caramelised tomatoes.