- 30 g butter
- 50 g light brown sugar
- 4 Golden Delicious apples
- 100 g Blue Tower cheese
- 1 x 250 g smooth cream cheese, tub
- Ciabatta toasted, for serving
Melt the butter and sugar in a pan over a medium to low heat.
Cut two of the apples into thin slices and fry for 5 minutes, or until caramelised and softened.
Place the cheeses in a bowl and mix. Line a mould with clingfilm and spoon the cheese mixture into the mould to half fill it, pressing down so it takes the shape of the mould.
Top with a layer of caramelised apple before topping with the remaining cheese mixture. Chill until set, about 2 hours. When set, turn the terrine out of the mould and discard the clingfilm.
Slice the remaining sliced apples and serve with the terrine and crisp ciabatta toast.