Cream Cheese Terrine

A Terrine is a loaf of mixed ingredients that have been cooked or otherwise prepared in advance, then cooled or set in its container to be served sliced. This terrine is made with a ton of cream cheese (yum), cucumber, zucchini squash, corn, and asparagus. It is wrapped in zucchini slices and looks quite attractive. It is served cold.

Try it out with your homemade cream cheese!

Check out our post on How to Make Cheese at Home to learn the art of making cheese. It’s a fun project for everyone.
For easy homemade cheese recipes check out our Cheese Making Recipes page.

If you are interested in the world of cheese making, visit our cheese Resource page and our How Cheese is Made post.

We review and suggest Cheese Making Kits here if you would like to get started with making cheese.

Enjoy!!!

Cream Cheese Terrine

Makes 6 servings.
Preparation time about 30 minutes

Tools needed:

Cake or terrine form, about 28 cm/ 11 in
Vegetable peeler
Medium size bowl
Medium pot
Frying pan

Ingredients:

1 English cucumber
1 ½ cups diced zucchini
2 packages of cream cheese (500 g/ 17 oz)
¾ cup canned corn
One bundle of asparagus (250 g/ 8 oz)
1 tbsp olive oil
1 tsp salt
1 tbsp of gelatine powder or ¼ tsp of agar

Procedure:

Place the cream cheese into a bowl and let it warm to room temperature.
Line your cake form with plastic wrap. This is not necessary if you use a terrine form.
Wash and dry the cucumber and cut it lengthwise in half.
With the vegetable peeler make thin slices.
Line the form with the slices, letting the slices hang over the edge of the form (see picture below). We will later fold them over the finished terrine. To make it look extra attractive you can use some slices with the dark green peel side alternating with the lighter green of the cucumber’s inside.
Heat the olive oil on medium heat in a frying pan and soften the zucchini dices and add the salt.
Add the warm zucchini, and the corn to the cream cheese and mix it with a spatula. Adding the warm zucchini will soften the cream cheese and make mixing easier.
Cut the lower part off the asparagus stems, so the length approximately matches the length of the cake or terrine form.
Boil the asparagus for about 10 minutes or until soft.
Place them on a paper towel to dry and cool.
Mix the gelatine or agar in ¼ cup of cold water, then add ¼ cup of boiling water and mix well
Add the gelatine or agar to the cheese. Mix well.

Line the cake or terrine form with cucumber slices

Briefly fry the cubed zucchini in olive oil

The cream cheese mixture is ready to go into the form

With a spatula add a layer of cream cheese mixture into the form, smoothen.
Add 4 or 5 asparagus, then another layer of cream cheese until all is used up. If your asparagus are a bit too short, you can add 2 behind each other.
Top the terrine with one last layer of cream cheese, then fold the cucumber slices over it.
Cover it with food wrap, then refrigerate for at least 3 hours.
The terrine will firm up. Slice it and serve with fresh bread, crackers or vegetables, lettuce, fries, really anything that comes to mind.