Growing up, whenever there was a caprese salad at a party, or served at dinner, I would steal the mozzarella slices, and eat nothing else. Of course, as I got older, I began to love tomatoes, and appreciate how the flavors all melded together. Still, whenever there was a caprese salad, I would still just eat the cheese.
A terrine is a mixture that has been prepared in advance and left to set in its container. It is then generally served in slices. As caprese is a personal favorite of mine, I decided to make it into a terrine.
Let me tell you, it worked so much better then eating the slices separately. Suddenly, it was easy to see how a caprese could be more than just a salad or a side dish, but rather as a course in itself.
Here’s the recipe if you’re craving some caprese salad.
*Feel free to omit the red peppers, they just add more substance to the dish.