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Wensleydale and Apple Pate

A community recipe by janjam

Not tested or verified by Nigella.com

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Introduction

A lovely starter to serve with toasted bread and some salad leaves

Ingredients

Serves: 4

Metric Cups

50 grams butter
1 large apple (peeled, cored and diced)
125 grams wensleydale cheese (grated)
75 grams cream cheese
57 grams walnuts
mixed salad leaves (mixed continental variety, to serve)
walnut oil (to serve)

2 ounces butter
1 large apple (peeled, cored and diced)
4 ounces wensleydale cheese (grated)
3 ounces cream cheese
2 ounces walnuts
mixed salad leaves (mixed continental variety, to serve)
walnut oil (to serve)

Method

Wensleydale and Apple Pate is a community recipe submitted by janjam and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Melt the butter in a pan, add the apple and sautégently until soft.

Meanwhile, in a bowl, beat together the two cheeses.

Once the apples are very soft, add them to the cheese mixture, and mix well.

Cover the bowl with clingfilm and chill for one hour, until firm enough to handle.

Place the cheese mix sausage shaped on a piece of cling film and roll the cling film around the cheese.

Now roll until you have an even sausage shape.

Roll the crushed walnuts into the sausage shape and leave to chill before slicing into discs or you can use a mini muffin tin to get individual shapes of pate eg..

Line mini muffin tin with cling film and place spoonfuls of mix into each hole and return to the fridge to chill.

To serve - arrange the salad leaves on individual plates, place pate, on top of the salad leaves with a drizzle of walnut oil and serve with warm toast.