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Roasted Pepper Terrine

Roasted Pepper Terrine
The Delish Sisters, Kate and Rebecca Lund, modestly describe their cooking as healthy, home-style food. Try their recipe for Roasted Pepper, Aubergine, Basil and Sundried Tomato Cream Cheese Terrine…

Roasted Pepper Terrine

The Delish Sisters modestly describe their cooking as healthy, home-style food. Try their Roasted Pepper, Aubergine, Basil and Sundried Tomato Cream Cheese Terrine... Recipes Roasted Pepper Terrine European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 red peppers
  • 2 yellow peppers
  • 2 big aubergines thinly sliced lengthways
  • 2 cups fresh basil
  • 150g sundried tomato quarters (the ones in
  • oil or a vinaigrette, not the dry ones)
  • 400g cream cheese
  • olive oil
  • micro leaves

Instructions

  1. Heat the oven to 180°C.
  2. Put the whole peppers onto a baking tray and roast for 30 minutes or until the skin is blackened. Remove from the oven and place into a bowl, cover with clingwrap and set aside to sweat.
  3. In a blender combine the basil, sundried tomatoes and cream cheese.
  4. Heat a pan on the stove top with a bit of olive oil and fry the thinly sliced aubergine until golden. Set aside.
  5. Uncover the peppers, remove the cores and skins and put the peeled peppers into a bowl ready to layer up.
  6. Line a loaf tin with cling film. Now for the fun part! Arrange a layer of the peppers, aubergine and basil along the bottom. Then cover with a layer of the cream-cheese mixture. Alternate the cream cheese with the peppers, aubergine and basil (probably about 4 or 5 layers of each). Finish your terrine with the aubergines. Cover tightly with clingfilm and pop something heavy on top of it. Leave in the fridge for at least 6 hours or overnight to set.
  7. Turn it out of the loaf tin, remove the clingfilm and garnish with fresh micro leaves.

Wine suggestion: Zevenwacht 7even Rosé

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