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Blossom-Wrapped Vegetable Terrine
Whether an appetizer or a light entree, this colorful, layered terrine packs a punch of flavor.
2 Tbsp. olive oil
4-5 squash blossoms
2 Markon First Crop Eggplants, roasted, peeled, and cut into long strips
2 Markon First Crop Red Bell Peppers, roasted, peeled, and cut into long strips
2 Markon First Crop Yellow Bell Peppers, roasted, peeled, and cut into long strips
1 Markon First Crop Zucchini, roasted, peeled, and cut into long strips
1 Markon First Crop Yellow Squash, roasted, peeled, and cut into long strips
1/2 C basil pesto
8 oz. log herbed goat cheese
Micro greens and edible petals (optional)
Fit plastic wrap into a loaf pan sprayed with oil; once fitted, spray inside of wrap as well.
Remove stems and stamen, then brush squash blossoms with oil and fit into lined pan, letting excess hang over the sides (to wrap closed at the end). Follow with the eggplant strips; brush the inside with pesto. Repeat with layers of red peppers, yellow peppers, zucchini, and yellow squash, brushing pesto between each layer. Place goat cheese log in the center and fold the edges back over to close the terrine. Wrap the top with overhanging plastic and refrigerate for at least one hour.
Unwrap the top of the pan’s plastic wrapping. Place a cutting board under the pan and flip it. Slowly remove the pan and peel the plastic off the terrine. Slice and decorate with micro greens and edible flower petals.
Fall
Spring
Summer
Winter
Appetizers
Entrees
Vegetarian