Today we bring you a recipe of colorful appetizer thanks to the presence of tricolor peppers that you can now easily find in any supermarket. This terrine of peppers and cream cheese is ideal to combine with some toasted pate.
We believe that this cake will delight you for dinners or special meals, in which you want to present a very easy, but colorful recipe that fills your table with color.
How to make pepper terrine with cream cheese
We will start by cutting the peppers into large strips, we remove the seeds and the white pieces. We cook them for 10 minutes in boiling water with salt. Once time passes, we drain them and let them cool. Sprinkle them with olive oil, salt, pepper and let them marinate for 30 minutes.
On the other hand, soak the gelatin leaves in a bowl of cold water for 10 minutes. We boil the cream in a saucepan, add the drained jelly and mix. In a salad bowl, we crush the cream cheese at room temperature with a fork, add the cream, salt, pepper, and mix. Add salt and pepper.
We form a narrow and elongated mold with kitchen film, leaving plastic to then be able to close the mold. We place strips of pepper of 3 colors, then we spread a layer of fresh cheese. We repeat the process and finish with a layer of peppers. We booked a few to decorate. Fold the film over to leave the mold tightly closed. Let cool one night in the fridge.
When the hour’s pass, we unmold, decorate with chopped pepper and coriander leaves. We serve very cold.
With what to accompany the terrine of peppers and cream cheese
The terrine of peppers and cream cheese can be combined with some toast for a snack dinner or an entree before the main course. It keeps well covered for five days in the fridge.