Best Provencal Vegetable And Goat Cheese Terrine Recipes

PROVENCAL VEGETABLE AND GOAT CHEESE TERRINE

Provencal Vegetable and Goat Cheese Terrine image

Categories Food Processor Appetizer Broil Vegetarian Cream Cheese Eggplant Zucchini Chill Thyme Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 red bell peppers
1 large eggplant, cut lengthwise into 3/8-inch-thick slices
Olive oil
2 large zucchini, cut lengthwise into 1/4-inch-thick slices
1 11-ounce package soft mild goat cheese (such as Montrachet), room temperature
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 large bunch fresh arugula, chopped
1/2 cup chopped pitted brine-cured olives (such as Niçoise or Kalamata)
Fresh arugula leaves
French bread

Steps:

Char peppers over gas flame or in broiler until blackened on all sides. Place in bag and let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces.
Preheat broiler. Brush both sides of eggplant with oil. Season with salt and pepper. Broil until cooked through and golden, about 3 minutes per side. Drain on paper towels. Brush both sides of zucchini with oil. Season with salt and pepper. Broil until cooked through, about 3 minutes per side. Drain on paper towels.
Puree cheese in processor until smooth. With machine running, add 3 tablespoons oil through feed tube. Add bell peppers; process using on/off turns until peppers are coarsely chopped and cheese mixture begins to color. Add thyme. Season with salt and pepper.
Line 9x5-inch glass loaf pan with plastic, leaving 4-inch overhang. Place single layer of zucchini in bottom of pan, covering completely and trimming to fit. Spread 1/3 of cheese mixture over. Top with 1/3 of chopped arugula and 1/3 of olives. Cover with single layer of eggplant, trimming to fit. Spread 1/3 of cheese over, top with 1/3 of chopped arugula and 1/3 of olives. Repeat with remaining zucchini, cheese, chopped arugula and olives. Finish with layer of eggplant. Fold plastic over to cover; press down gently on eggplant. Cover; chill until firm, at least 6 hours. (Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before serving.)
Line platter with arugula leaves. Open plastic wrap on top of terrine. Unmold terrine onto platter, lift off pan and peel off plastic. Serve with bread.

ROASTED VEGETABLE AND GOAT CHEESE TERRINE

ROASTED VEGETABLE AND GOAT CHEESE TERRINE image

Number Of Ingredients 14

Ingredients

1/2 cup olive oil, plus extra for oiling pans
1 (1-pound) globe eggplant, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 pound zucchini, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 1/2 pounds yellow squash, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
Salt and freshly ground black pepper
10 ounces soft, mild goat cheese
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 large red bell peppers (about 1 pound), roasted, cored, seeds and skins removed, cut into 3 or 4 large pieces
16 ounces fresh spinach, washed, stems removed, then blanched, squeezed dry, and coarsely chopped
2 large yellow bell peppers (about 1 pound), roasted, cored, seeds and skins removed, cut into 3 or 4 large pieces
1 recipe Sun-Dried Tomato Sauce, recipe follows
Toasted croutons, for serving

Steps:

Preheat the oven to 425 degrees F. Line 2 large baking sheets with aluminum foil and lightly grease with olive oil. Arrange some of the eggplant, zucchini, and yellow squash slices in a single layer on the sheets, slightly overlapping them. Brush with olive oil and lightly season with salt and pepper. Bake until soft and just golden around the edges, 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable slices. In a large bowl, combine the goat cheese with the basil, parsley, and extra-virgin olive oil. Season, to taste, with salt and pepper and mix well. In a 6-cup terrine (12 by 3 by 3 inches), arrange the eggplant slices crosswise over the bottom and up the sides, overlapping the slices to completely cover the terrine. The ends of the slices should overhang the sides of the terrine. Top the eggplant with thin layers of red bell pepper, zucchini, yellow squash, spinach, and yellow bell pepper. Crumble a layer of the goat cheese mixture on top of the yellow bell pepper, and repeat the layering with the remaining vegetable slices. Bring the overhanging eggplant slices up over the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal-size terrine or a piece of cardboard wrapped in aluminum foil. Place a brick or heavy pot on top of the terrine and refrigerate for at least 8 hours or for up to 24 hours. Remove the terrine from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 thick or 2 thin slices per person with Sun-Dried Tomato Sauce and toasted croutons.