Roasted vegetables and mascarpone terrine recipe

Roasted Vegetables and Mascarpone Terrine recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Introducing the delectable Roasted Vegetables and Mascarpone Terrine recipe, a delightful dish that combines the earthy flavors of roasted vegetables with the creamy richness of mascarpone cheese. This recipe is perfect for both vegetarians and cheese lovers alike, offering a tantalizing blend of textures and tastes. The terrine is made by layering perfectly roasted vegetables, such as bell peppers, zucchini, and eggplant, with a smooth mascarpone cheese filling, resulting in a visually stunning and deliciously satisfying dish. Whether served as an appetizer or a main course, this recipe is sure to impress your guests with its vibrant colors and irresistible flavors.

Keywords: Roasted vegetables, Mascarpone terrine, Creamy, Vegetarian, Appetizer

Roasted vegetables and mascarpone terrine recipe details

Roasted vegetables and mascarpone terrine recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

100 g	red capsicum (2 pieces), stemmed and seeded
60 g	zucchini, sliced lengthways
60 g	yellow squash, sliced
4 slice(s)	prosciutto, 80 g
150 g	mascarpone
2 small	eggs
2 tbsp	garlic chives, chopped
some	salt and pepper

Instructions

Preheat oven to 180ºC (fan-forced) and roast capsicum pieces, skinside up, until skin blisters. Remove capsicum from oven and cover with plastic for 5 minutes. Peel skin and chop capsicum finely.

Reduce oven to 160ºC (fan-forced).

Meanwhile cook zucchini and squash on heated oiled grill plate until tender. Cool and chop finely.

Line base and sides of a lightly greased casserole dish with prosciutto.
Combine mascarpone and eggs in a bowl, season and stir in vegetables and chives.

Spread mixture into the casserole and fold prosciutto over. Cover with foil and bake for 30 minutes. Uncover and bake for further 30 minutes or terrine is firm. Cool.

Refrigerate 3 hours before cutting.


Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a