Olive and Tomato Terrine

Mix the strained curd cheese with sour cream and freshly grated Parmesan cheese. Soak gelatine leaves in cold water, dissolve in a little hot water and mix into the curd mixture. Now mix in the crumbled curd, chopped garlic, chopped olives and dried tomatoes and season with salt. Line a narrow mold with plastic wrap, pour in the mixture and refrigerate until firm. Turn out before serving. Cut terrine into pieces and arrange on plates. Sauté the cherry tomatoes in olive oil until the main bursts. Season with salt and rosemary and garnish the terrine pieces with it. Surround with tapenade.

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