Yellow Pepper Pesto Terrine

BM # 32 Week 4
Theme : International
Cuisine: Italian
Cooking with alphabet 'Y' 


We are coming to an end of this month long marathon, with Y as to day's alphabet we have just one more day to go.The alphabet 'Y' was not much of a problem. Infact I had listed out three options, but this recipe kind of attracted me. I am so glad that I tried this recipe as it was a total hit in the family.I made some minor changes to the original recipe and the final result was totally mind blowing.I have put it under party food category, as I know the guest would love this Italian spread.




Pesto
2 yellow peppers
1 cup basil leaves
1/4 cup bread crumbs
1 tbsp pine nuts
1 tbsp olive oil
1/2 tsp salt or salt to taste
1/4 tsp black pepper
4 cloves garlic
Roast the peppers on slow fire till charred.
Let cool.
Remove the skin, seeds and veins.
Wash and chop the peppers.
Add all ingredients to a food processor including the peppers.
Blend and keep aside.


Cheese Filling
3 cups cream cheese
1/2 cup cooking cheese
1 tbsp chilly flakes
Salt to taste
Mix all ingredients .
It should be a smooth and thick paste
( you could give a quick blend in the mixer)


Assembling the terrine
Take a terrine mould.
Line it with a cling film , over hang it on sides.
Divide the filling into two parts.
Spread a layer with one part of the filling.
Spread the pesto over it.
Now spread the rest of the filling .
Cover the terrine with the cling film.
Place it in the refrigerator for at least 2-3 hours.
Remove the cling film and de mould the terrine.
Slice and serve.

Serving options
Crackers
Herbed toast



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