This terrine brings together the smoky sweetness of roasted capsicum with the tangy creaminess of goat’s cheese. The layers are beautifully vibrant and flavorful, creating an elegant dish that’s as delightful to look at as it is to taste. It pairs wonderfully with crackers, crusty bread, or fresh greens.
Ingredients:
- 4–5 large red capsicums (bell peppers)
- 300g (10 oz) goat’s cheese, softened
- 100g (3.5 oz) cream cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Cling film or parchment paper (for lining the mold)
Directions:
- Roast the Capsicums:
- Preheat your oven to 200°C (400°F).
- Place the whole capsicums on a baking tray and roast for about 25–30 minutes, turning occasionally, until the skin is charred and blistered.
- Transfer the roasted capsicums to a bowl, cover with cling film, and let them cool. Peel off the skin, remove the seeds, and cut each capsicum into wide, flat strips.
- Prepare the Cheese Filling:
- In a bowl, combine the goat’s cheese, cream cheese, minced garlic, lemon zest, thyme, olive oil, salt, and pepper. Mix until smooth and creamy.
- Assemble the Terrine:
- Line a loaf tin with cling film or parchment paper, leaving enough overhang to fold over the top.
- Layer the bottom of the tin with roasted capsicum strips, followed by a layer of the cheese mixture. Continue layering, alternating between roasted capsicum and cheese filling, until all ingredients are used. End with a capsicum layer.
- Press the layers down gently to compact them. Fold the overhanging cling film or parchment paper over the top.
- Chill and Set:
- Place the terrine in the refrigerator and let it chill for at least 4 hours, preferably overnight, to allow the flavors to meld and the terrine to set.
- Serve:
- Carefully unmold the terrine onto a serving plate. Garnish with fresh basil leaves.
- Slice and serve with crackers, toasted baguette slices, or as part of a salad.
Would you like tips on pairing this with wine or ideas for complementary side dishes? 🍷🌿
