Prepare a marinade by mixing 3/4 of the basil and all the other ingredients except the tomatoes.
Place tomatoes in a bowl and pour the marinade over them. Leave overnight in refrigerator.
Line a terrine with plastic wrap ans season with salt and pepper.
Place three or four basil leaves on the bottom of the dish.
Place a layer of drained tomatoes tightly in the bottom of the terrine.
Season lightly with salt and pepper and place in a few more basil leaves.
Continue with layering process until the layers are above the edge of the terrine.
Press the terrine with a weight and place in the refrigerator for at least 24 hours.
Loosely mix rocket leaves, pear and goats cheese.
Arrange on plate and drizzle with olive oil and balsamic.
Season with sea salt and milled pepper.
Carefully turn terrine onto plate and serve.
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