Herbed Olive Terrine with Old Cheddar

Name: Herbed Olive Terrine with Old Cheddar
Yield: 24 canapes
Ingredients: 8 oz (250 g) Canadian Cream Cheese softened; 4 oz (125 g) Canadian Old Cheddar* shredded; 2 tbsp (30 mL) chopped fresh chives or 2 tsp (10 mL) dried chives; 1/2 tsp (2 mL) dried rosemary; 1/2 tsp (2 mL) dried thyme; 1/2 cup (125 mL) sliced pitted green olives; 1/2 cup (125 mL) grilled red bell peppers cut in strips or diced; Salt and pepper to taste

This is the Herbed Olive Terrine with Old Cheddar recipe.

Prep: 10 min
Refrigeration: 2 h

Yields 24 canapes

Ingredients

8 oz (250 g) Canadian Cream Cheese softened
4 oz (125 g) Canadian Old Cheddar* shredded
2 tbsp (30 mL) chopped fresh chives or 2 tsp (10 mL) dried chives
1/2 tsp (2 mL) dried rosemary
1/2 tsp (2 mL) dried thyme
1/2 cup (125 mL) sliced pitted green olives
1/2 cup (125 mL) grilled red bell peppers cut in strips or diced
Salt and pepper to taste

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Preparation

Combine all ingredients; salt and pepper to taste.

Place a large sheet of plastic wrap on work surface and place cheese mixture on it. Shape it into a log then roll it inside plastic wrap to form a cylinder. Twist ends in opposite directions until mixture is as compacted as possible.

Refrigerate for at least 2 hours then freeze for at least 2 more hours so it can be cut into neat slices.

Slice terrine (preferably while still frozen) and serve as canapés on crackers or vegetables, or as a first course along with a salad.