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Chevre terrine with confit tomatoes and vegetables
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Manu Biar
@manubiar- Ingredients
- Recipe
- Medium zucchinis3 unit(s)
- medium eggplants3 unit(s)
- Skinless and seeded tomatoes (in petals)14 unit(s)
- Thyme to taste
- Olive oil to taste
- Boursin-style goat cheese500 g
- Colorless gelatin sachet1 unit(s)
- pesto sauce to taste
- Place the tomato petals with the thyme and olive oil on top of a baking sheet in the oven at 130 degrees for about an hour and a half. Season with salt and pepper, set aside and let cool.
- Cut the eggplant and zucchini into small cubes and sauté each one separately in a frying pan with a little oil until golden brown. Season with salt and pepper, set aside and let cool.
- Mix the cheese with a little salt and pepper. Mix vigorously with fuet until creamy. Add the gelatin (follow the manufacturer's instructions) and stir well.
- Line a terrine or medium tin with plastic wrap. Alternately place a layer of eggplant, one of cheese, one of zucchini, one of cheese and one of tomato. Cover the terrine with the plastic film that is left on the sides, compensating slightly and take it to the fridge until firm, preferably overnight.
- Serve with green salad, toast and pesto sauce.
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