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🍽️ Basilica Pepper Cheese Loaf

319 kcal · 30 min · 4 servings

Basilica Pepper Cheese Loaf Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat a pan over medium heat.
  2. 2. Roast the pine nuts in it for about 2 to 3 minutes without additional fat until they are golden brown.
  3. 3. Wash the bell peppers thoroughly.
  4. 4. Halve the bell peppers and remove the core and the stem.
  5. 5. Cut the flesh into small cubes.
  6. 6. Heat some oil in the same pan.
  7. 7. Sauté the pepper cubes for approx. 2 minutes while stirring.
  8. 8. Deglaze the peppers with vinegar.
  9. 9. Let the mixture simmer for 2 minutes.
  10. 10. Season the peppers with salt and pepper.
  11. 11. Let the pepper mixture cool down.
  12. 12. Soak the gelatin in a bowl with cold water.
  13. 13. Wash the basil.
  14. 14. Dry the basil leaves thoroughly.
  15. 15. Pluck the leaves from the stems.
  16. 16. Finely chop the basil leaves.
  17. 17. Dissolve the soaked gelatin in a pot with a little water over low heat.
  18. 18. Slowly stir the chopped basil into the gelatin mixture.
  19. 19. Stir the cream cheese into the mixture.
  20. 20. Fold in the roasted pine nuts into the cream.
  21. 21. Fold in the cooled peppers into the cream.
  22. 22. Season the cream with salt and pepper to taste.
  23. 23. Line a loaf pan (approx. 11 x 15 cm) with cling film.
  24. 24. Line the pan with slices of cheese.
  25. 25. Spread one third of the cheese cream over the first layer of cheese slices.
  26. 26. Add more layers of cheese slices and cream.
  27. 27. Finish the layering with a layer of cheese slices on top.
  28. 28. Place the pan in the refrigerator for at least 2 hours.
  29. 29. Turn the set terrine out of the pan.
  30. 30. Serve the terrine.

Nutrition per serving