Great summer snack. You can replace feta with mozzarella or other pickled cheese. You can take two rectangular forms or one large for a cake - this is what is more convenient for you to cook.
It is necessary
- - 400 g feta;
- - 300 ml of dry white wine;
- - 200 ml of water;
- - 150 g black olives;
- - 100 g of pesto;
- - 20 g of sheet gelatin;
- - 4 tomatoes;
- - 1 teaspoon of olive oil;
- - salt.
Instructions
Step 1
Soak the gelatin in cold water for 5 minutes. Pour dry white wine, 200 ml of water into a saucepan, heat. It is not necessary to bring the mass to a boil. Squeeze the sheet gelatin, add it to the saucepan to the wine, stir until it is completely dissolved, remove from heat, cool the mixture completely.
Step 2
Add gelatin mixture to pesto sauce, stir well. Green basil, garlic, olive oil and pine nuts are the most common ingredients in pesto sauce. From them you can make homemade sauce in a blender or buy a ready-made one. Blanch the tomatoes in boiling water for 1 minute, then peel them off. Cut the tomatoes into thin slices. Chop the olives coarsely enough or leave them whole. Crumble the feta. In addition to feta, even suluguni cheese is suitable.
Step 3
Coat the mold with olive oil, pour a small amount of gelatin on the bottom (you don't need to pour the whole thing out yet!). Put 1/3 of the tomatoes on top of the gelatin, then again a little gelatin, 1/3 of the olives, again fill with gelatin, 1/3 feta and again gelatin.
Step 4
Thus, repeat the words until you run out of all the ingredients. Cover the dish with cling film, refrigerate for at least 4 hours. The terrine with tomatoes, feta and olives is then left cut into thin slices and served as a snack.
