Tomato Walnut Cheese Log

• 2/3 cup walnut halves, chopped
• 3 1/2 8 oz blocks full-fat cream cheese
• 1/4 cup chopped chives, plus extra to garnish
• 3/4 cup drained sun dried tomatoes in oil, diced
• 2 tbsp sun dried, or regular, tomato paste
• 7-8 slices gouda or other semi-firm white cheese such as Monterrey jack
• 1 tsp sweet paprika
• None None Cherry tomatoes, to serve

1. Toast the walnuts in a small, dry pan for 2-3 mins, stirring. Remove from the pan and leave to cool. Mix half the cream cheese with the walnuts and chives and season with pepper.
2. Mix remaining cream cheese with the sun dried tomatoes and tomato paste and season with pepper.
3. Line a 4 cup loaf pan with plastic wrap so that there is enough to wrap over the top of terrine. Arrange a layer of sliced cheese in the pan so that it overlaps slightly. Spoon in the walnut-chive cheese and smooth out. Place a layer of sliced cheese on top. Spoon in the tomato cheese and smooth out. Place a layer of sliced cheese on top. Press the terrine down gently then fold over the cling film. Chill for 2 hours.
4. Turn out the terrine carefully and remove the cling film. Dust with a little paprika and decorate with cherry tomatoes and chives. Serve.

walnut halves, fullfat, chives, tomatoes, regular, gouda, sweet paprika, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/17128 (may not work)