Sweet Pepper and Goat Cheese Terrine
An excellent taste combination from Mediterranean cuisine and a good example of stylish and harmonious mixing of simple tastes!
200 g red or yellow peppers
150 g soft goat cheese
100 g chive-flavoured Crème Bonjour
70 g sour cream
McCormick's Italian herb mixture
a pinch of McCormick's white pepper
1 head of Romanian lettuce
1 teaspoon of white wine vinegar
1 shallot
6 slices of ciabatta or toast
a dash of basil-flavoured olive oil
a dash of balsamic syrup
Put the sweet peppers into a 230° oven and roast until their skin turns dark brownish. As the peppers are roasting, prepare the goat cheese cream: mix together the goat cheese, chive-flavoured cream cheese, sour cream and herb mixture. Remove the peppers from the oven and put them aside for a couple of minutes, keeping them covered with a lid (the skins become loose and are easy to remove then). Smear some oil on the tin and then cover it with food wrap. Place the skinned pepper halves on the bottom of the tin, forming a ?lining' around the terrine. Now cover the peppers with goat cheese stuffing and the use the remaining peppers to cover the cheese. For making the salad, chop the onions extra fine and shred the lettuce into small pieces. Mix and season with olive oil and white wine vinegar.
Before serving, cut the ciabatta into thin slices, sprinkle with
basil oil or common olive oil and toast the slices in the oven for
a couple of minutes. After the toast is ready, cut the terrine into
approximately 1 cm slices and place them on toast. Serve on a bed
of salad with balsamic syrup and basil oil.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor