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Tomato And Cheese Ribbon Loaf

Western.Chefs's picture
Ingredients
  Tomato aspic 1
  Unflavored gelatin 2 Tablespoon (2 Envelope)
  Water 3⁄4 Cup (12 tbs)
  Sieved cottage cheese 3 Cup (48 tbs)
  Sour cream 2⁄3 Cup (10.67 tbs)
  Minced parsley 2 Tablespoon
  Minced scallions 2 Tablespoon, include some tops
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
Directions

Prepare aspic and pour half into an ungreased 9"x5"x3" loaf pan; chill until tacky-firm; keep remaining aspic syrupy over tepid water.
Meanwhile, sprinkle gelatin over water and heat and stir over moderately low heat until dissolved.
Mix with remaining ingredients and chill quickly until syrupy either by setting in freezer or in a bowl of cracked ice.
Pour half of cheese gelatin on molded tomato aspic and chill until tacky; keep remaining cheese mixture syrupy over tepid water.
Add remaining tomato aspic to mold, chill until tacky, then top with remaining cheese gelatin.
Chill overnight until firm.
Slice about 1/2" thick and serve on crisp greens.
Good with a thin mayonnaise-type dressing.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Appetizer
Ingredient: 
Gelatin
Interest: 
Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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