Apricot and cheese pie

For 16 slices
  • 400 g double cream cheese
  • 6-8 EL Milk, salt, white pepper
  • 1/2 bunch / pot of thyme
  • 125 g semi-soft
  • dried apricots
  • 2 EL Walnut kernels
  • 350 g Sliced ​​Comté cheese
  • 2 (à 50 g) angular slices of Pumpernickel
  • 1 EL (20 g) Butter
  • Leaf salad, apricot halves
  • and thyme
  • transparent film
30 minutes
light
1.
Mix the cream cheese and milk until smooth. Season to taste with salt and pepper. Wash the thyme, pluck the leaves and roughly chop
2.
Cut the apricots into pieces. Roughly chop the nuts. Stir into the cheese cream with the thyme and apricots
3.
Line a pie or loaf pan with cling film. Place some cheese slices in the mold so that they are about 2 cm high on the sides
4th
Half of the cheese cream on top of theSpread cheese slices. Cover alternately with cheese slices and cheese cream. Brush the pumpernickel with butter and place on top as well. Lightly press. Cover the pate with cling film and refrigerate for 3-4 hours. Overturn the pie, peel off the foil. Possibly. Arrange on lettuce. Garnish with apricots and thyme
1 slice approx:
  • 240 kcal
  • 1000 kJ
  • 10 g protein
  • 18 g fat
  • 8 g ​​carbohydrates

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