https://www.lifestylefood.com.au/recipes/3658/goats-cheese-and-roasted-vegetable-terrine

LifestyleFOOD.com.au

Ingredients

  • 165g/6oz roasted red peppers from a jar

  • 1 large bunch basil

  • 300g/10½oz goats' cheese, thinly sliced into rounds

  • 200g/7oz roasted marinated aubergine from a jar

  • 250g/9oz cooked risotto rice

  • 1 tbsp pesto

  • juice of ½ lemon

  • 250g/9oz marinated artichoke hearts from a jar

  • 165g/6oz roasted yellow peppers from a jar

Method

  • 1.

    Pre-heat the oven to 200C/400F/Gas 6.

  • 2.

    Lay the roasted red peppers inside a 1kg loaf tin to cover the base.

  • 3.

    Add a layer of basil leaves to cover the roasted red peppers.

  • 4.

    Add half the goats' cheese slices to cover as a layer, then follow with a layer of aubergine.

  • 5.

    Mix the cooked risotto rice with the pesto and the lemon juice, then press into tray to create a layer covering the aubergines.

  • 6.

    Add a layer of artichokes, followed by a layer of the remaining goats' cheese and another layer of basil leaves.

  • 7.

    Finish with a layer of roasted yellow peppers and press down well.

  • 8.

    Place in the preheated oven for 20-25 minutes, until hot through.

  • 9.

    Remove from the oven, turn out onto a dish and serve.

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings