Roasted Pepper And Goat Cheese Terrine With Spinach And Walnut Pesto Recipe

Name: Roasted Pepper And Goat Cheese Terrine With Spinach And Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None red peppers, halved, deseeded; 13 oz ricotta cheese, coarsely chopped; 9 oz firm goat cheese, coarsely chopped; 1 tbsp finely chopped fresh chives, plus extra to serve; 2 tbsp lemon juice; 1 clove garlic, minced; None None Spinach and Walnut Pesto; 1/4 cup finely grated Parmesan cheese; 3.5 oz baby spinach; 1/4 cup toasted walnuts; 1 clove garlic, minced; 1/4 cup olive oil

Servings: persons

3 None red peppers, halved, deseeded
13 oz ricotta cheese, coarsely chopped
9 oz firm goat cheese, coarsely chopped
1 tbsp finely chopped fresh chives, plus extra to serve
2 tbsp lemon juice
1 clove garlic, minced
None None Spinach and Walnut Pesto
1/4 cup finely grated Parmesan cheese
3.5 oz baby spinach
1/4 cup toasted walnuts
1 clove garlic, minced
1/4 cup olive oil

1
Preheat oven to 475u00b0F. Grease and line 2 mini loaf pans with parchment paper, extending paper 2 inches over sides.
2
Place peppers, skin-side up, on a baking tray and roast for 15 mins, or until skin blisters and blackens. Cover with plastic wrap for 5 mins then peel skin. Cut the peppers into strips then line bases and 2 long sides of pan, extending peppers 2 inches over edges.
3
Combine cheese, chives, lemon juice and garlic in a medium bowl. Press into loaf pans, pressing down firmly. Fold pepper strips over filling to cover. Cover with plastic wrap and chill for 1 hour.
4
Meanwhile, for the spinach and walnut pesto, process cheese, spinach, walnuts and garlic in a food processor until finely chopped. Combine oil, lemon juice and 1 tbsp water. With the motor running, gradually pour liquid into food processor in a thin, steady stream. Process until smooth.
5
Carefully remove terrines from loaf pans. Sprinkle with extra chopped fresh chives. Serve with pesto.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 None red peppers, halved, deseeded, 13 oz ricotta cheese, coarsely chopped, 9 oz firm goat cheese, coarsely chopped, 1 tbsp finely chopped fresh chives, plus extra to serve, and more.

Yes, Roasted Pepper And Goat Cheese Terrine With Spinach And Walnut Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pepper And Goat Cheese Terrine With Spinach And Walnut Pesto

How did you like this recipe?

Frequently Asked Questions