Your favorite salad… as its own meal.
Roast your peppers in the oven at 450, drizzled with olive oil. If your stove emits a flame, you can also use tongs and roast right on your stove. You can also use pre-roasted peppers.
Prepare your baking tin. I use a bread tin. Spray cooking spray on the inside and then line all sides with plastic wrap with a fair amount of overhang.
Slice the mozzarella and tomatoes thinly.
Pat the mozzarella and tomatoes mostly dry with a paper towel.
Place a single layer of mozzarella over the bottom of the baking tin. Add a layer of tomatoes and then a layer of basil.
If you roasted your own peppers, peel the skin away. Cut the peppers so they fit in a single layer over the basil.
Repeat until the the top layer is mozzarella again. Fold the excess plastic wrap over the top of the mozzarella and wrap tightly.
Place a heavy weight ( I used a plastic wrapped and then foil wrapped brick) on top of the terrine and refrigerate for at least 6 and up to 24 hours.
Using the plastic wrap, lift the terrine out of the baking tin. Open the top and drain the liquid. remove the plastic wrap and slice. Serve cold or at room temperature.
Ingredients
Directions
Roast your peppers in the oven at 450, drizzled with olive oil. If your stove emits a flame, you can also use tongs and roast right on your stove. You can also use pre-roasted peppers.
Prepare your baking tin. I use a bread tin. Spray cooking spray on the inside and then line all sides with plastic wrap with a fair amount of overhang.
Slice the mozzarella and tomatoes thinly.
Pat the mozzarella and tomatoes mostly dry with a paper towel.
Place a single layer of mozzarella over the bottom of the baking tin. Add a layer of tomatoes and then a layer of basil.
If you roasted your own peppers, peel the skin away. Cut the peppers so they fit in a single layer over the basil.
Repeat until the the top layer is mozzarella again. Fold the excess plastic wrap over the top of the mozzarella and wrap tightly.
Place a heavy weight ( I used a plastic wrapped and then foil wrapped brick) on top of the terrine and refrigerate for at least 6 and up to 24 hours.
Using the plastic wrap, lift the terrine out of the baking tin. Open the top and drain the liquid. remove the plastic wrap and slice. Serve cold or at room temperature.
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