Bayonne Ham and Sheep's Milk Cheese Terrine Recipe

Name: Bayonne Ham and Sheep's Milk Cheese Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs bayonne ham, sliced 1/8 inch thick; 1 12 lbs sheep's milk cheese, sliced 1/8 inch thick; ½ teaspoon sherry wine vinegar; 1 ½ teaspoons extra virgin olive oil; ½ tablespoon chopped fresh parsley; kosher salt; freshly ground white pepper; 4 cups frisee or 4 cups other salad greens; 1 teaspoon olive oil; all-purpose flour

Servings: persons

1
Cut the ham and the cheese into 20 to 23 very thin slices each, with a minimum measurement of 9 1/2 by 3 1/2 inches.
2
It is better to have slightly larger slices that can be trimmed to fit the terrine exactly than to have pieces that are too small.
3
Line a 9 1/2 by 3 1/2 x 3 1/2 inch terrine generously with plastic wrap, leaving enough overhang to cover the top of the terrine when it is filled.
4
Starting with a layer of cheese, alternate layers of ham and cheese until the mold is completely filled, approximately twenty layers of each.
5
Cover the top with the overlapping plastic wrap and press down firmly.
6
Refrigerate overnight.
7
Unmold by firmly pulling the plastic up and out of the mold.
8
Place on a cutting board, and using a very sharp knife, cut as many 1/2-inch-thick slices as you will be serving and store the remaining terrine in the refrigerator for up to 1 week.
9
To make the vinaigrette, stir together all of the ingredients in a small bowl.
10
Arrange the fris?
11
e on each of four plates, dress the lettuce with the vinaigrette, and set aside.
12
Warm the olive oil in a nonstick pan over high heat.
13
Lightly dust both sides of the terrine slices with flour and add them to the pan.
14
Working very quickly, saut?
15
the slices on both sides just until lightly browned, but not long enough to melt the cheese, approximately 30 to 60 seconds.
16
Lay 1 slice on top of each salad and serve immediately.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12 lbs bayonne ham, sliced 1/8 inch thick, 1 12 lbs sheep's milk cheese, sliced 1/8 inch thick, ½ teaspoon sherry wine vinegar, 1 ½ teaspoons extra virgin olive oil, and more.

Yes, Bayonne Ham and Sheep's Milk Cheese Terrine falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bayonne Ham and Sheep's Milk Cheese Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions