Blue Cheese Terrine With Tomato-Basil Vinaigrette

1. 1

   Place bell pepper halves, cut sides down, on an aluminum foil-lined baking sheet.

2. 2

   Broil 5 inches from heat (with electric oven door partially open) 8 to 10 minutes or until bell peppers look blistered.

3. 3

   Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Pat dry with paper towels.

4. 4

   Beat cheeses at medium speed with an electric mixer until smooth.

5. 5

   Spread half of cheese mixture in a plastic wrap-lined 8- x 4-inch loafpan. Top with 4 pepper halves. Spread remaining cheese mixture over peppers; top with remaining pepper halves. Chill 8 hours.

6. 6

   Unmold onto a serving dish, and drizzle with Tomato-Basil Vinaigrette. Serve on mixed greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.