Dirty Martini Terrine 🍸🫒
Serves 10
25 mins prep
240 mins Passive Time
265 mins total
Creamy, briny, tangy taste and adds a creamy, herby, buttery deliciousness. It's great for company because you make it ahead and it's so pretty! Every time I make it for people they go nuts because it's so out of the box, fun and delicious!
Minimum 1 hour to a couple of days ahead: Soak the olives soak in the vodka, olive brine and the zest of 1 lemon. Store in an airtight container in the fridge.
Bring a pot of water to a simmer. Place your cream cheese in a heatproof bowl and place it over the pot of simmering water. Let fully soften.
Whisk in 2½ tbsp of the vodka/brine mixture to the softened cream cheese. Add lemon zest and black pepper to taste.
Add in the room temperature butter, a bit a time, making sure it's fully mixed before you add more.
Slice olives thinly and pat dry.
Rub some oil in your mini loaf mold. Now we start layering. The order is the cream cheese butter, olives, a slice of blue cheese (measure with your heart) in the center and fill the sides with chives and green onion. Repeat 2-3 times. Make sure to finish the top layer with the cream cheese butter.
Cover and place in the fridge. Let it set for a few hours and up to a day.
