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Diahan

Diahan Bocardo
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Recipe of Roll of Cream Cheese and Pate
Recipe

Roll of Cream Cheese and Pate

40 mins
Half
43
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A rich snack for a meeting between friends, a party or to accompany any occasion, the test is to taste it and create new explosions of flavor that contrast.
Learn more about Diahan Bocardo

Ingredients

4 portions
  • 220 grams paté, of pork
  • 190 grams Philadelphia® cream cheese
  • 100 grams cranberry
  • 1 can jalapeno pepper, in rajas
  • 1 package cookie
  • walnuts, chopped

Preparation

Leave the pate and cream cheese 15 to 20 minutes outside the refrigerator, as they must be at room temperature to be able to mold the roll.
Cut a sheet of waxed paper of 25 to 30 cm. And place the cream cheese on top of the center of the paper.
With a spoon spread along the cream cheese, leaving 2 cm of space on each side of the paper to manipulate later.
Remove the pate from the package, break it in half and save the rest.
Place the paté across the width of the cheese bed and carefully roll up until the whole pâté is covered. Close the edges of the paper as if it were a candy wrapper. Cover with self-adhesive paper and put in the refrigerator.
Blend a splash of pickled chilies and blueberries.
When serving, unroll carefully to avoid breaking the waxed paper. Place in a dish or refractory. Cover with the cranberry sauce and cover with the chopped nut.
Enjoy accompanied with cookies around.

PRESENTATION

Preferably on a round plate to put around a circle of cookies.

TIPS

You can cover the roll only with the chopped nut or with the cranberry sauce or another jam and a splash of pickled chilli.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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