Blue Cheese Terrine with Tomato-Basil Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 red bell peppers, cut in half |
2 yellow bell peppers, cut in half |
6 ounces blue cheese, crumbled |
2 (8-ounce) packages cream cheese, softened |
tomato-basil vinaigrette |
mixed salad greens |
Directions:
1. Place bell pepper halves, cut sides down, on an aluminum foil-lined baking sheet.
2. Broil 5 inches from heat (with electric oven door partially open) 8 to 10 minutes or until bell peppers look blistered.
3. Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Pat dry with paper towels.
4. Beat cheeses at medium speed with an electric mixer until smooth.
5. Spread half of cheese mixture in a plastic wrap-lined 8- x 4-inch loafpan. Top with 4 pepper halves. Spread remaining cheese mixture over peppers; top with remaining pepper halves. Chill 8 hours.
6. Unmold onto a serving dish, and drizzle with Tomato-Basil Vinaigrette. Serve on mixed greens.
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