Cheese and vegetable terrine

Ingredients:

• 250 g of softened cottage cheese
• 125 g mature cheddar cheese, crumbled
• 1/2 cup chopped pitted green olives
• 1/2 cup diced roasted red bell pepper
• 2 tablespoons finely chopped fresh green onions or 2 teaspoons dried green onions
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• Salt and pepper, to taste

Preparation:

1. In a bowl, combine cream cheese, cheddar cheese, olives, red bell pepper, green onions, rosemary, and thyme. Season with salt and pepper to taste.
2. Lay a large sheet of plastic wrap on a flat surface. Place the cheese mixture on it and roll it into a cylinder. Press it down and roll it in different directions to distribute and compact the mixture along its entire length.
3. Freeze for at least 2 hours, until the curd is firm enough to easily cut into discs. Once firm, use a serrated knife to cut the curd into discs. Place the terrine on crackers or vegetable slices and serve as a canapé with salads.