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|
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.