Description
A delicious terrine featuring layers of marinated cheese and roasted red peppers.
Ingredients
Scale
- 1 pound fresh mozzarella cheese, sliced
- 2 large red bell peppers
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh oregano leaves, chopped
- Salt and black pepper to taste
Instructions
- Roast the red bell peppers until the skin is blackened. Place them in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. Peel and seed the peppers, then slice them into strips.
- In a bowl, combine the olive oil, minced garlic, chopped basil, chopped oregano, salt, and pepper.
- Dip each slice of mozzarella cheese into the marinade.
- In a terrine mold or loaf pan, layer the marinated mozzarella and roasted red pepper strips, alternating layers.
- Pour any remaining marinade over the top.
- Cover the terrine and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- To serve, carefully unmold the terrine and slice.
Notes
- For best results, use fresh mozzarella cheese.
- You can use other roasted vegetables like zucchini or eggplant in addition to or instead of the red peppers.
- This terrine can be made up to 2 days in advance.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Layering
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg