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Pressed Tomato And Basil Terrine On A Rocket, Goats Cheese And Pear Salad


  • Terrine

  • 1.5 kg Tomatoes sliced into leaves or petals peeled and pitted

  • 750 ml Olive Oil

  • 300 ml Balsamic vinegar

  • 200 g Garlic peeled and sliced

  • 200 g shallots peeled and sliced

  • 1 bunch fresh Basil washed

  • Salt & Pepper

  • Salad

  • Baby Rocket leaves

  • 3 Pear peeled and sliced

  • 150 g aged Goat's Cheese

  • sea salt

  • Milled Pepper

  • Extra Virgin Olive Oil

  • Balsamic vinegar


  • Terrine:

  • 1.

    Prepare a marinade by mixing 3/4 of the basil and all the other ingredients except the tomatoes.

  • 2.

    Place tomatoes in a bowl and pour the marinade over them. Leave overnight in refrigerator.

  • 3.

    Line a terrine with plastic wrap ans season with salt and pepper.

  • 4.

    Place three or four basil leaves on the bottom of the dish.

  • 5.

    Place a layer of drained tomatoes tightly in the bottom of the terrine.

  • 6.

    Season lightly with salt and pepper and place in a few more basil leaves.

  • 7.

    Continue with layering process until the layers are above the edge of the terrine.

  • 8.

    Press the terrine with a weight and place in the refrigerator for at least 24 hours.

  • Salad:

  • 1.

    Loosely mix rocket leaves, pear and goats cheese.

  • 2.

    Arrange on plate and drizzle with olive oil and balsamic.

  • 3.

    Season with sea salt and milled pepper.

  • 4.

    Carefully turn terrine onto plate and serve.

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