Terrine of Tomatoes, Basil, and Black Olives

Ingredients:

• 1 1/2 pounds ripe tomatoes, peeled and seeded
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh basil
• 1 envelope unflavored gelatin
• 1/2 cup boiling water
• 1/4 cup cold water
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Grease a 9×5 inch loaf pan lightly with olive oil.
2. Arrange the tomato slices, olives and basil in layers in the pan.
3. In a small bowl, sprinkle the gelatin over the boiling water and stir until dissolved. Add the cold water, olive oil, salt, and pepper and mix well.
4. Pour the gelatin mixture over the tomato mixture, smoothing the surface with a spoon.
5. Cover the loaf pan with plastic wrap and refrigerate for at least 3 hours, or until set.
6. To serve, loosen the edges with a knife and invert the terrine onto a serving platter

Verdict:

This savory terrine is bursting with the flavors of ripe tomatoes, fresh basil, and salty black olives. The gelatin sets the ingredients together beautifully, creating a stunning and impressive dish that will impress any guest. Serve it as an appetizer or as a light lunch with a side salad.

Serving Suggestions:

• Garnish with additional fresh basil and sliced black olives
• Serve with crusty bread or crostini for a beautiful and delicious summer appetizer
• Pair with a crisp white wine or rosé for the perfect summer patio dinner