Brousse terrine with pesto
Martine Aggery, France
Ingredients for 6 Serves
- 500 g Bourdin-type Brousse cheese
- 3 sheets of gelatine
- 50 g of pine nuts
- 50 g of freshly grated parmesan
- 60 ml of olive oil
- 1 bunch of basil
- Coarse salt - ground pepper
- 1 clove of garlic
Preperation
Preperation time: 15 min - no cooking - refrigeration 4h minimum - easy recipe
Drain a tub of Brousse and it break up with a fork, then mix it up well with two tablespoons of olive oil, and salt and pepper.
Soak 3 sheets of gelatine in a bowl of cold water.
Roast the pine nuts in a pan without oil.
Use a blender to blend (or, old-style, crush in a mortar) a bunch of basil, 1 clove of garlic, 2 pinches of coarse salt and the roasted pine nuts. Add 50 ml olive oil, and 50 g of parmesan, check the consistency and add a dash more oil if the paste is too dry. That's your pesto.
Squeeze the sheets of gelatine to drain them, melt them in a tablespoon of hot water, add to the pesto and mix well.
Take half of the Brousse with the oil and mix it with 3/4 of the pesto preparation.
In a terrine coated with clingfilm spread a layer of Brousse without pesto, then a layer of pesto, followed by a layer of the Brousse with the pesto.
Stretch clingfilm over the terrine and put it in the fridge for a minimum of 4 hours.
Remove the Brousse terrine, cut it into slices and serve on a bed of rocket, accompanied by dried tomatoes, or with a light tomato coulis, or simply with a drizzle of high quality olive oil and a few leaves of basil. It is also excellent on toast and served as an antipasto. To save time, you can also buy ready-made pesto, which eliminates step 4, but don't forget to add the gelatine (step 5).
Brousse is a fresh cheese from the south of France.
Brousse can be made with sheep's milk (bruccio in Corsican) or cow's milk (giving a weaker flavour).
Brousse can also be replaced by goat's fromage frais, such as Petit Billy, or Ricotta, if you moisten it with fresh cream or with 40% fat fromage frais.
|
