An easy and deliciously fresh terrine – basically a beautifully layered Caprese salad that looks impressive
- 1,25L (5 cups) cocktail tomatoes
- 45ml (3 tbsp) olive oil
- 15ml (1 tbsp) crushed garlic
- 5ml (1 tsp) fresh thyme
- 1ml chilli flakes (optional)
- salt and freshly ground black pepper, to taste
- 500g fresh buffalo mozzarella balls, cut into thin rounds
- 20g fresh basil leaves
Preheat the oven to 200°C.
Keep the smallest cocktail tomatoes whole and cut those that are bigger than a R5 coin in half lengthways. Toss the tomatoes, olive oil, garlic, thyme and chilli flakes together, and season. Place on a baking tray and roast until tender, about 20 minutes. Allow to cool completely.
Line a 1L (4 cups) loaf tin with plastic wrap, ensuring that enough plastic hangs over the sides to cover the terrine.
Place an even layer of tomatoes at the bottom of the tin. Add a layer of fresh mozzarella and then a layer of fresh basil. Add another layer of tomato and finish it off with a last layer of mozzarella.
Fold the overhanging plastic over the top of the terrine, making sure it is fully covered. Place a weight on top of the terrine to weigh it down while it’s setting in the fridge.
Allow it to set in the fridge overnight. Unmould and slice to serve.
COOK’S TIP Use a few tins to weigh the terrine down.