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Add a photoServings: 6
Ingredients
- 3 x red pepper
- 3 x yellow pepper
- 3 x orange pepper
- 3 x green pepper fresh basil
- 6 ounce fontina cheese
- 1/2 c. extra virgin olive oil salt pepper
Directions
- Halve each pepper and remove the seeds. Place them skin-side up under the broiler till the skin blackens and starts to bubble. Remove and enclose in a plastic bag till cold. Then peel the skins off.
- Line a terrine tin with plastic wrap. Layer the pepper pcs in the terrine, seasoning generously with salt and pepper and a drizzle of extra virgin olive oil between each layer. Layer in alternating colours with a small amount of fontina cheese and basil between each one.
- Weigh the terrine down and chill overnight. Slice and serve with bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 135 | |
| Calories from Fat 80 | 59% |
| Total Fat 9.06g | 11% |
| Saturated Fat 5.49g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 230mg | 10% |
| Potassium 206mg | 6% |
| Total Carbs 5.65g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.66g | 2% |
| Protein 8.16g | 13% |
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