Cheese and Vegetable Terrine
Greg Christian - Greg Christian Catering
Soups & Sides
- 2 carrots
- 2 red bell peppers
- 2 yellow peppers
- 4 Portabello mushrooms
- 20 asparagus spears
- 10 oz goat cheese
- 1 tbsp black ground pepper
- 1 tbsp salt
- 1 tb chopped garlic
- 1 cup balsamic vinegar
1 cup olive oil
- Bring half a gallon (8 cups) of water to a boil.
- Peel and slice the carrots into a lengthwise, 1/8 inch thick piece.
- Blanch the carrots (3 minutes) and the asparagus (2 minutes) and immediately place in cold water.
- Cut off the ends of the peppers, cut them in half, and remove the seeds.
- Chop garlic clove.
In a medium size sauté pan, over medium heat, sauté the garlic in the olive oil. After 2 minutes place the yellow and red pepper in with the garlic. Add salt and pepper and cover with a lid.
Cook for about 5 minutes or until the pepper is loosened and flat. Remove peppers and set aside.
In the same pan, add the Portobello mushrooms and cook for about 5 minutes. (You may also brush the mushrooms with garlic and olive oil and roast in an oven for 5 minutes at 300 degrees.) Immediately place the mushrooms in the refrigerator until cooled.
In a 6 inch x 3.5 inch x 2 inch deep container, place a sheet of plastic wrap inside the container. Layer the red pepper (cut to fit the container if needed), carrots, goat cheese, asparagus, mushrooms, and yellow pepper, lightly using salt and pepper between vegetables.
Wrap the top of the container with the remaining loose ends of the plastic wrap and lay another pan (or something flat and heavy) on top of your terrine. Place in refrigerator for 12 hours.
Remove plastic wrap and turn the container upside down. Lift container off and cut into ½ inch slices. Serve room temperature on a bed of mesclun lettuce and balsamic vinaigrette.