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Chargrilled Vegetable Terrine

 
Chargrilled Vegetable Terrine
 

Overview

 
Prep: 15minute(s)
Ready In: 25minute(s)

Serves: 8

Ingredients

 
  • olive oil
  • salt & pepper
  • 1 red capsicum, halved lengthways
  • 1 medium eggplant, cut into thin slices lengthways
  • 1/2 cup basil leaves, roughly chopped
  • 1/2 cup sun-dried tomatoes
  • 1/4 cup pitted kalamata olives, roughly chopped
  • 200g soft feta
  • 200g spinach leaves, wilted
  • 250g block PHILADELPHIA Cream Cheese, softened
 
 

Instructions

 
  • Brush the eggplant slices and capsicum halves with oil and place onto a pre-heated grill plate. Grill until eggplant is tender, and capsicum skin is blackened. Once capsicum has cooled, remove skin.
  • Place Philly* and feta into a food processor and process until smooth. Stir through basil and seasonings.
  • Line a 10 x 20cm loaf pan with plastic wrap. Layer eggplant over the base of the pan. Spread over 1/2 of the Philly* mixture. Top with combined tomatoes and olives. Then spinach, remaining Philly* mixture, and finally a layer of capsicum. Cover well with plastic wrap and refrigerate for minimum of 1 hour. Serve with crusty bread.
 
 

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