Confetti Vegetable Terrine

Recipe Ingredients

2		Cream cheese - (8 oz ea) - softened
1/2 cup	73g / 2.6oz	Crumbled feta cheese
1/4 teaspoon	1.3ml	Garlic powder
1/8 teaspoon	0.6ml	Ground red pepper
1/2 cup	118ml	Sour cream
2		Eggs
1 1/2 teaspoons	7.5ml	Finely-shredded lemon peel
1/4 cup	15g / 0.5oz	Finely-chopped green onions
1/2 cup	73g / 2.6oz	Chopped roasted sweet red peppers
1/3 cup	48g / 1.7oz	Chopped pitted black olives
1/2 cup	118ml	Snipped parsley
		Edible flowers
		(such as snapdragons or pansies)
		Chives
		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.

Source:
Better Homes And Gardens Magazine - Jun, 1993 issue

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