Caprese terrine

May 9, 2013 (Last Updated: January 11, 2019)

An easy and deliciously fresh terrine – basically a beautifully layered Caprese salad that looks impressive

Caprese terrine

Ingredients

  • 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

Instructions

1

Preheat the oven to 200°C.

2

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.

3

Line a 1L (4 cups) loaf tin with plastic wrap, ensuring that enough plastic hangs over the sides to cover the terrine.

4

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.

5

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.

6

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.

 

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