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Confetti Vegetable Terrine

When decorating food with flowers, make sure that the flowers you choose are safe to eat and were grown without pesticides. Your safest sources are from the supermarket and your own garden.

Courses: Starters and appetizers
Serves: 20 people

Recipe Ingredients

2   Cream cheese - (8 oz ea) - softened
1/2 cup 73g / 2.6ozCrumbled feta cheese
1/4 teaspoon 1.3mlGarlic powder
1/8 teaspoon 0.6mlGround red pepper
1/2 cup 118mlSour cream
2   Eggs
1 1/2 teaspoons 7.5mlFinely-shredded lemon peel
1/4 cup 15g / 0.5ozFinely-chopped green onions
1/2 cup 73g / 2.6ozChopped roasted sweet red peppers
1/3 cup 48g / 1.7ozChopped pitted black olives
1/2 cup 118mlSnipped parsley
  Edible flowers
  (such as snapdragons or pansies)
  Lettuce leaves
  Assorted crackers

Recipe Instructions

Line bottom of an 8- by 4- by 2-inch loaf pan with foil. Grease sides; set aside.

In a medium mixing bowl beat cream cheese until smooth. Add feta cheese, garlic powder and ground red pepper. Beat well. Add sour cream, eggs and lemon peel. Beat just until blended. DO NOT OVERBEAT. Stir in onion, sweet peppers and olives. Pour into prepared pan; spread evenly. Place loaf pan in a larger baking pan. Pour boiling water into the larger pan to a depth of 1 inch. Bake in a 325 degree oven for 50 minutes, or until center is soft and set and stays firm when shaken. Transfer loaf pan to wire cooling rack; cool completely (about 1 hour). Cover and chill for 4 to 24 hours.

To serve, slip knife around edges of the pan to loosen, then invert onto a serving platter. Remove foil. Gently press parsley onto sides of terrine, leaving top plain. Garnish the top with edible flowers and chives for the stems, if desired. Sprinkle more edible flowers on the platter. Line the edge of the platter with leaf lettuce, if desired. Serve with crackers.

Better Homes And Gardens Magazine - Jun, 1993 issue


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