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Blue Cheese And Sun Dried Tomato Slice

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Blue Cheese And Sun Dried Tomato Slice
  Wholemeal loaf 1 3⁄4 Pound (800 Grams Or 1 Large Uncut)
  Butter 6 Ounce, softened (175 Gram Or 3/4 Cup)
  Soft blue cheese 6 Ounce (175 Grams)
  Carrot 1 , grated
  Fromage frais 30 Milliliter (2 Tablespoon)
  Sun dried tomatoes in oil 2 , drained and finely chopped
  Snipped chives 15 Milliliter (1 Tablespoon)
  Tomatoes 6 , sliced
  Dried dill 1 Teaspoon
  Dill pickles 3 , sliced
For serving
  Radishes 2
  Celery stick 2

Cut the loaf horizontally into seven slices.
Lay them on a work surface and spread each slice with a very little of the butter.
Mash the blue cheese with the carrot and half the remaining butter until well blended.
Work in the fromage frais.
Mash the remaining butter with the sun dried tomatoes and chives.
Spread the base slice of bread with a third of the blue cheese mixture and top with some of the sliced tomatoes.
Sprinkle with a little dill.
Spread the next with a third of the tomato butter and top with dill pickle slices.
Repeat the layers, then re shape the loaf and top with the buttered crust.
Wrap tightly in foil and chill for at least 1 hour.
Carefully cut into thick slices to serve with radishes and celery sticks.

Recipe Summary

Main Dish

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Blue Cheese And Sun Dried Tomato Slice Recipe