Tomato and pepper terrine with cream cheese

Last Recipes

Tomato and pepper terrine with cream cheese

Tomato and pepper terrine with cream cheese

Number of people

2 red peppers

3 firm tomatoes

250 g fresh goat cheese (Petit Billy type)

120 g fresh feta cheese without oil

10 cl of liquid fresh cream

6 slices of raw ham

1 bunch of basil



Preparation: 20 min
Cooking time: 10 min
Step 1
Roast the peppers in the oven for 30 to 45 minutes at 180°C (thermostat 6).
Step 2
Meanwhile, mash the tomatoes. This is easier if the tomatoes, previously incised in the shape of a cross, are immersed for 5 seconds in boiling water. Cut the tomatoes into quarters. Remove the seeds. Add salt and set aside.
Step 3
Mix in a bowl, goat cheese, feta cheese, cream and basil to obtain a smooth paste. Season with salt and pepper.
Step 4
Remove the peppers from the oven. Remove the skin and seeds.
Step 5
Line, with the slices of raw ham, a cake pan, taking care to center the slices so that they overflow, on each side of the dish.
Step 6
Place one layer of pepper, one layer of cheese, one layer of tomato, one layer of cheese, and one layer of pepper in succession.
Step 7
Fold the edges of the slices of raw ham over the terrine.
Step 8
Bake for 10 minutes.
Step 9
Let cool in the fridge for at least 2 hours.
Author's note
Serve, accompanied by a salad with slices of toasted bread, slightly rubbed with garlic.

I add my grain of salt

No comments