Name: Roasted capsicum and goat’s cheese terrine
Cook time: 45 min
Total time: 45 min
Ingredients: 3 red capsicum (bell pepper) (1kg); 1 1/2 cup (360g) ricotta cheese, chopped coarsely; 250 gram (8 ounces) firm goat's cheese, chopped coarsely; 1/4 cup finely chopped fresh chives; 2 tablespoon lemon juice; 1 clove garlic, crushed; Spinach and walnut pesto; 1/4 cup (20g) finely grated parmesan cheese; 100 gram (3 ounces) baby spinach leaves; 1/4 cup (25g) roasted walnuts; 1 clove garlic, quartered; 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice; 1 tablespoon water

Roasted capsicum and goat’s cheese terrine

This beautiful looking terrine is a feast for both the eyes and the taste buds. The spinach and walnut pesto finishes off the dish perfectly; serve as a starter, or accompanied with a salad for a light lunch.

Makes 2 Item

Cook

45M

Ingredients

3 red capsicum (bell pepper) (1kg)

1 1/2 cup (360g) ricotta cheese, chopped coarsely

250 gram (8 ounces) firm goat's cheese, chopped coarsely

1/4 cup finely chopped fresh chives

2 tablespoon lemon juice

1 clove garlic, crushed

Spinach and walnut pesto

1/4 cup (20g) finely grated parmesan cheese

100 gram (3 ounces) baby spinach leaves

1/4 cup (25g) roasted walnuts

1 clove garlic, quartered

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

1 tablespoon water

Method

1.Preheat oven to 240°C/475°F. Grease two ¾-cup (180ml) petite loaf pans. Line base and two long sides of both pans with a strip of baking paper, extending 5cm (2 inches) over sides.

2.Halve capsicums; discard seeds and membranes. Place on oven tray; roast, skin-side up, about 15 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap for 5 minutes then peel away skin. Cut capsicum into strips; line bases and two long sides of pans with capsicum strips, extending 2cm (¾ inch) over edges.

3.Combine remaining ingredients in medium bowl; spoon cheese mixture evenly into pans, pressing down firmly. Fold capsicum strips over to enclose filling. Cover; refrigerate 1 hour.

4.Meanwhile, for the spinach and walnut pesto, process cheese, spinach, nuts and garlic until chopped finely. With motor operating, gradually add combined oil, juice and the water in a thin, steady stream; process until pesto is smooth.

5.Carefully remove terrines from pans; sprinkle with extra chopped fresh chives and serve with pesto.

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