Blue Cheese Terrine With Tomato-Basil Vinaigrette
To turn this great salad into an appetizer, serve the terrine with toasted baguette slices.
Ingrediënten
Makes 10 to 12 servings / Prep: 30 min., Broil: 10 min., Stand: 10 min., Chill: 8 hrs.
- 2 red bell peppers cut in half
- 2 yellow bell peppers cut in half
- 6 ounces blue cheese crumbled
- 2 8-ounce packages cream cheese, softened
- Tomato-Basil Vinaigrette
- Mixed salad greens
Instructies
- Place bell pepper halves, cut sides down, on an aluminum foil-lined baking sheet.
- Broil 5 inches from heat 8 to 10 minutes or until bell peppers look blistered.
- Place bell peppers in a zip-top freezer bag; seal and let stand 10 minutes to loosen skins.
- Peel peppers; remove and discard seeds.
- Pat dry with paper towels.
- Beat cheeses at medium speed with an electric mixer until smooth.
- Spread half of cheese mixture in a plastic wrap-lined 8- x 4-inch loaf pan.
- Top with 4 pepper halves.
- Spread remaining cheese mixture over peppers; top with remaining pepper halves.
- Chill 8 hours.
- Unmold onto a serving dish, and drizzle with Tomato-Basil Vinaigrette.
Notes / Tips / Wine Advice:
Serve over mixed greens.
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