Wholemeal Bread Terrine with Pumpernickel Cream

Cut the wholemeal bread into thinner slices. Mix the cream cheese with the coarsely grated pumpernickel, salt and pepper and season to taste. Line the terrine mold with plastic wrap and fill in layers with whole wheat bread and pumpernickel cream – refrigerate for about 1 hour to set. Turn out terrine – cut into thinner slices and arrange on plates. Garnish with some halved cherry tomatoes, small cucumber slices and herbs. Possibly sprinkle with white Ja! Natur balsamic vinegar and drizzle with olive oil.

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