Apricot and cheese pie

26 0

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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