Terrine of Feta, Ricotta, and Prosciutto
Appetizers • World
Description
Terrine of Feta, Ricotta, and Prosciutto
Ingredients
- Prosciutto 5 oz
- Orange Bell Peppers 2 pieces
- Ricotta cheese 10 oz
- Feta cheese 5 oz
- Basil 2 tablespoons
- Meyer Lemon Juice 1½ tablespoons
- Gelatin 1½ teaspoons
- Cream 4 tablespoons
- Fresh basil leaves 20 pieces
- Arugula to taste
Step-by-Step Guide
Step 1
Grease a loaf pan measuring 18x9x6 cm with oil and line it with plastic wrap. Take 8 thin slices of prosciutto and line the entire pan with them.
Step 2
Preheat the grill. Grill the peppers on all sides for about 6 minutes, place them in a plastic bag, cool, and peel off the skin. Remove the seeds and cut into strips.
Step 3
In a blender, combine the ricotta, feta, lemon juice, and chopped basil. Blend for 20 seconds, then season with salt. Add half of the finely chopped prosciutto to the cheese mixture.
Step 4
In a bowl, sprinkle the gelatin and add 1 tablespoon of cold water, stirring until dissolved. Pour the cream into a saucepan and add the gelatin, heating while stirring for 1 minute. Add to the cheese mixture.
Step 5
Spread one third of the mixture into the pan, place some of the peppers on top, then add half of the basil leaves. Next, add another third of the mixture, followed by the remaining peppers and basil. Finally, spread the rest of the cheese mixture on top and smooth it out. Top with the remaining prosciutto. Wrap in plastic wrap and refrigerate overnight.
Step 6
Unmold the terrine onto a board and cut into slices.
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