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Colorful Roasted Pepper and Goat’s Cheese Terrine

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A stunning vegetarian terrine with layers of roasted bell peppers and creamy goat’s cheese, perfect for a light lunch or starter.

Ingredients

Scale
  • For the Roasted Pepper Layers:
  • 3 large bell peppers (one red, one yellow, one orange)
  • 2 tbsp olive oil
  • 1 tsp balsamic glaze
  • 1/2 tsp dried oregano
  • For the Goat's Cheese Layer:
  • 200g soft goat's cheese
  • 100g cream cheese
  • 1 tbsp fresh basil, chopped
  • Salt and black pepper to taste
  • For Assembly:
  • Olive oil for greasing
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Cut the bell peppers into quarters, remove seeds and membranes.
  3. Place pepper quarters on a baking tray, drizzle with olive oil and roast for 25-30 minutes until softened and slightly charred.
  4. Remove peppers from oven, let cool slightly, then peel off skins. Drizzle with balsamic glaze and sprinkle with oregano.
  5. In a bowl, mix goat's cheese, cream cheese, chopped basil, salt, and pepper until smooth.
  6. Lightly grease a terrine mold or loaf tin with olive oil.
  7. Layer the terrine: start with a layer of roasted peppers, then spread a layer of the cheese mixture. Repeat layers until all ingredients are used, finishing with a pepper layer.
  8. Cover with plastic wrap and press down gently. Refrigerate for at least 4 hours or overnight to set.
  9. To serve, turn out the terrine onto a plate, garnish with fresh basil leaves, and slice.

Notes

You can use different colored peppers for a more vibrant effect. The terrine can be made a day ahead.

Nutrition

Find it online: https://cheerychop.com/roasted-pepper-goat-cheese-terrine/