Pepper Trilogy Terrine

Ingredients:

• 3 red peppers
• 3 yellow peppers
• 3 green peppers
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh basil

Instructions:

1. Preheat oven to 450°F.
2. Cut the peppers in half lengthwise and remove seeds and membranes.
3. Place the peppers cut-side down on a baking sheet and brush with olive oil.
4. Sprinkle with salt and black pepper.
5. Bake for 20-25 minutes, until the skins are blistered and the peppers are softened.
6. Remove from oven and let cool.
7. Mix the ricotta cheese, Parmesan cheese, parsley, chives, and basil in a bowl.
8. Peel the skins off of the peppers and lay them flat on a sheet of parchment paper.
9. Spread the cheese mixture evenly over the peppers.
10. Roll up the peppers tightly into a cylinder shape, using the parchment paper to help roll.
11. Wrap the rolled terrine tightly with plastic wrap and refrigerate for at least 2 hours, or overnight.
12. When ready to serve, slice the terrine into rounds and serve cold.

Verdict and serving suggestions:

This pepper trilogy terrine makes for a beautiful and impressive appetizer for any occasion. The combination of three different colored peppers adds a vibrant and colorful touch, while the savory ricotta cheese and fresh herbs provide a delicious and satisfying flavor. Slice the terrine into thin rounds and serve on a platter with a drizzle of balsamic glaze and a sprinkle of chopped herbs for garnish. This dish is sure to impress your guests!