- 2 x 150 g packs Gorgonzola
- 1 x 250 g tub smooth cream cheese
- 12 slices white bread
- 30 g butter, melted
- 300 g strawberries, sliced into thin rounds
- 30 g watercress, rinsed
Preheat the oven to 200°C.
Place the Gorgonzola and cream cheese in a bowl and mix together until combined. Line a mould with clingfilm and spoon the cheese mixture into the lined mould – press down to ensure the mixture takes the shape of the mould. Chill.
Remove the crusts from the sliced bread and, using a rolling pin, roll the slices until flattened. Sparingly brush melted butter onto each slice. Place on a baking tray and bake until golden and crisp, turning once.
Remove the Gorgonzola terrine from the mould and add the strawberry rounds and watercress. Serve with the crisp Melba toast.
Per serving: 2325.4 kJ, 18 g protein, 37.4 g fat, 32.3 g carbs