Goat Cheese and Roasted Vegetable Terrine Recipe
Serves: 12
Prep Time: 20 minutes
Cook Time: 1 hour
Nutrition Score per serving:
(1 slice): 175 calories, 14 g fat (70% of calories), 6 g saturated fat, 5 g carbs, 8 g protein, 2 g fiber, 105 mg calcium, 1 mg iron, 272 mg sodium
Ingredients
Cooking spray4 zucchini, trimmed and cut lengthwise into 1/4-inch slices
1/4 teaspoon salt
Freshly ground black pepper
12 ounces soft goat cheese
1/2 tablespoon 2% milk
4 oil-packed sun-dried tomatoes, patted dry
6 basil leaves
3/4 cup walnut halves, toasted and finely chopped
1 12-ounce jar roasted red bell peppers, drained and patted dry
Directions
Preheat broiler to high and coat a baking sheet with cooking spray. Arrange zucchini on baking sheet in a single layer, spritz with cooking spray, and season with salt and pepper. Broil for about 10 minutes or until browned, turning once. Remove from broiler and allow to cool completely.
Add cheese and milk to a food processor and pulse until smooth. Coat a 9-by-5-inch loaf pan with cooking spray and line with plastic wrap, leaving 5 inches hanging over each of the long sides. Coat plastic wrap with cooking spray.
Arrange tomatoes half an inch apart down the length of the pan and top with basil. Cover with half the cheese mixture, using a spatula to spread it evenly. Sprinkle with half the walnuts. Add peppers in a tightly packed single layer (you may have some left over). Add remaining cheese and walnuts. Finish with two layers of zucchini placed crosswise in pan. Cover with overhanging plastic wrap and chill overnight or for up to 2 days.
Uncover, grasp the two pieces of plastic wrap like handles, and lift terrine out of pan. Put an upsidedown serving plate over zucchini and invert so tomatoes are on top. Cut into 12 slices. (To slice ahead of time, freeze for 1 hour before unmolding.)
Featured Workout Video
Kettlebell Training
Gain strength, power, and speed with these kettlebell exercises.
More Videos >>
 |
|
|
|
|
|