RECIPES WITH CHEESE
Savoury cake with cheese spread and crumbled cheese
INGREDIENTS (serves 6-8 people)
600 g STAMOU crumbled sheep’s cheese with oregano and thyme
600 g cream cheese
4 sheets of gelatin
200 ml STAMOU fresh cow’s milk
350 g barley or carob rusks, crushed
100 g butter
300 g cherry tomatoes
2-3 tbsp balsamic cream
Salt and freshly ground pepper
A little fresh oregano
METHOD
- Mix the crumbled rusks with slightly warm melted butter.
- Spread the mixture on the bottom of a cake tin with 2cm high sides and place in the fridge.
- In a large bowl, mix the crumbled cheese with the cream cheese.
- Heat the milk until ready for the gelatin. Place the gelatin leaves in a little cold water and when they expand squeeze out the water. Then add them to the warm milk.
- Add the cheese mixture to the milk and gelatin, and mix until well combined.
- Spread the mixture on top of the rusk base, and smooth with a spatula. Cover with a plastic wrap.
- Refrigerate the cake until the cream becomes firm.
For the cherry tomato confit:
- Spread the cherry tomatoes on a baking sheet, drizzle with 3-4 tablespoons of olive oil, 2 teaspoons of sugar and a little thyme. Bake at 100oC for 2 hours.
- When they have cooled, decorate the cake with the tomatoes, sprinkle with fresh oregano and drizzle with the balsamic cream.
- Serve in slices and enjoy!
@stamoudairy
