Roasted Pepper And Goat Cheese Terrine With Spinach And Walnut Pesto - cooking recipe

Ingredients

3 None red peppers, halved, deseeded
13 oz ricotta cheese, coarsely chopped
9 oz firm goat cheese, coarsely chopped
1 tbsp finely chopped fresh chives, plus extra to serve
2 tbsp lemon juice
1 clove garlic, minced
None None Spinach and Walnut Pesto
1/4 cup finely grated Parmesan cheese
3.5 oz baby spinach
1/4 cup toasted walnuts
1 clove garlic, minced
1/4 cup olive oil

Preparation

Preheat oven to 475\u00b0F. Grease and line 2 mini loaf pans with parchment paper, extending paper 2 inches over sides.
Place peppers, skin-side up, on a baking tray and roast for 15 mins, or until skin blisters and blackens. Cover with plastic wrap for 5 mins then peel skin. Cut the peppers into strips then line bases and 2 long sides of pan, extending peppers 2 inches over edges.
Combine cheese, chives, lemon juice and garlic in a medium bowl. Press into loaf pans, pressing down firmly. Fold pepper strips over filling to cover. Cover with plastic wrap and chill for 1 hour.
Meanwhile, for the spinach and walnut pesto, process cheese, spinach, walnuts and garlic in a food processor until finely chopped. Combine oil, lemon juice and 1 tbsp water. With the motor running, gradually pour liquid into food processor in a thin, steady stream. Process until smooth.
Carefully remove terrines from loaf pans. Sprinkle with extra chopped fresh chives. Serve with pesto.