Name: Marinated vegetable and ricotta terrine with basil pesto
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 10 large slices grilled marinated red capsicum; 10 large slices marinated grilled eggplant; 300 gram fresh ricotta; 100 gram sun-dried tomatoes, finely chopped; 100 gram thinly sliced salami; 1 clove garlic; 1/3 cup flaked almonds, toasted; 1 cup firmly packed basil leaves; 1/4 cup vegetable or olive oil; 2 tablespoon freshly grated parmesan; 6 slices olive bread, toasted, to serve

Ingredients

10 large slices grilled marinated red capsicum

10 large slices marinated grilled eggplant

300 gram fresh ricotta

100 gram sun-dried tomatoes, finely chopped

100 gram thinly sliced salami

1 clove garlic

1/3 cup flaked almonds, toasted

1 cup firmly packed basil leaves

1/4 cup vegetable or olive oil

2 tablespoon freshly grated parmesan

6 slices olive bread, toasted, to serve

Method

1.Line base and sides of a 19 x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Place a third of the capsicum and eggplant in prepared pan. .

2.Top with half the ricotta, smoothing the surface. Top with half the tomato. Top with half the salami. Repeat layers, finishing with remaining capsicum. Cover loaf pan with plastic food wrap. Place a weight on lop of terrine. Chill overnight

3.Process garlic and almonds until combined. Add basil; process until finely chopped. Gradually add oil: process until mixture is well combined. Stir in parmesan. Season with salt and pepper.

4.Turn terrine onto a chopping board. Using a sharp knife, slice. Place on serving plates. Top with pesto. Serve with olive bread.

Weighing down the terrine will make slicing easier.
Note

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Ingredients

Method

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