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Roasted Pepper Eggplant and Cheese Terrine – Cooking in a Chiant castle Recipe

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Roasted Pepper Eggplant and Cheese Terrine – Cooking in a Chiant castle
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Ingredients

  • 6 large red bell peppers, halved, stemmed, and seeded
  • 6 large yellow bell peppers, halved, stemmed, and seeded
  • 3 large eggplants, cut into long, thin slices (no more than ⅛-inch-thick)
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound Mascarpone cheese (preferably imported Italian)
  • pound whole-milk Ricotta
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • 1 garlic clove, chopped
  • ½ cup extra-virgin olive oil
  • ½ cup basil leaves
  • 4 cups baby greens
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 ripe plum tomatoes, diced

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