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Blue Cheese Terrine With Tomato-Basil Vinaigrette

To turn this great salad into an appetizer, serve the terrine with toasted baguette slices.
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Ingredients

Makes 10 to 12 servings / Prep: 30 min., Broil: 10 min., Stand: 10 min., Chill: 8 hrs.

  • 2 red bell peppers cut in half
  • 2 yellow bell peppers cut in half
  • 6 ounces blue cheese crumbled
  • 2 8-ounce packages cream cheese, softened
  • Tomato-Basil Vinaigrette
  • Mixed salad greens

Instructions

  • Place bell pepper halves, cut sides down, on an aluminum foil-lined baking sheet.
  • Broil 5 inches from heat 8 to 10 minutes or until bell peppers look blistered.
  • Place bell peppers in a zip-top freezer bag; seal and let stand 10 minutes to loosen skins.
  • Peel peppers; remove and discard seeds.
  • Pat dry with paper towels.
  • Beat cheeses at medium speed with an electric mixer until smooth.
  • Spread half of cheese mixture in a plastic wrap-lined 8- x 4-inch loaf pan.
  • Top with 4 pepper halves.
  • Spread remaining cheese mixture over peppers; top with remaining pepper halves.
  • Chill 8 hours.
  • Unmold onto a serving dish, and drizzle with Tomato-Basil Vinaigrette.

Notes & Wine Advice

Serve over mixed greens.
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Course; Cheese / Salad