RED PEPPER AND GORGONZOLA TERRINES

Yields4 Servings
 4 large roasted red peppers or from a jar
 8-10 large, grilled slices aubergine
 250 g gorgonzola
 5 tbsp crème fraiche
 Balsamic glaze and fresh basil to decorate
1

Line 4 small pudding basins with clingfilm; then line them first with the roasted peppers and then with the aubergines

2

Mash the cheese and crème fraiche together in a bowl and divide between the basins

3

Cover with clingfilm and chill overnight; to serve, upturn them onto serving plates and drizzle over the balsamic glaze and scatter the basil leaves on top; serve with crusty bread

Shopping cart

0

No products in the cart.