Cottage Cheese Terrine
A delicious appetizer for any gathering. This is a very simple yet quite original—and I would even say refined—way to make a cottage cheese terrine.
1. To begin, take sweet peppers (yellow ones are best) and char them over an open flame until blackened.
2. Then let them cool slightly and peel off the skin. This is very easy to do. Carefully remove the seeds and place the flesh in a blender bowl.
3. Add washed and dried basil leaves, breadcrumbs, olive oil, nuts, and peeled garlic cloves to the same bowl.
4. Season with salt and pepper to taste. Blend everything until smooth.
5. Separately, combine the cottage cheese with cream cheese. Add a little salt and, if desired, red pepper flakes. Blend everything into a smooth mixture. You can use the blender again here.
6. Next, it is quite simple: prepare a small rectangular mold in which you will shape the cottage cheese terrine at home. Line the bottom and sides with plastic wrap.
7. Spread about half of the cottage cheese mixture.
8. Place the pesto filling in the center and cover it with the second half of the cottage cheese.
9. Tightly pull the edges of the plastic wrap together and refrigerate the mold for 3–4 hours. It is best to let it rest overnight.
10. Then carefully remove the terrine from the mold and discard the plastic wrap.
11. That is the entire recipe for making a cottage cheese terrine. Serve it with toasted bread slices, a French baguette, or crackers—for example, serve the appetizer at the table.
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