Vegetable Terrine With Chive Cheese And Parma Ham - cooking recipe

Ingredients

3 None zucchini, thinly sliced lengthways
1 None eggplant, thinly sliced lengthways
2 None red peppers, seeded and cut into quarters
1/2 cup olive oil
1 head radicchio, chopped
3.5 oz cream cheese, room temperature
1 tbsp chopped chives
2 tbsp pesto
12 slices Parma ham
None None basil and chervil to garnish

Preparation

Season the zucchini, eggplant and peppers with black pepper and marinate in olive oil for about 30 mins. Remove the vegetables from the marinade and season with salt. Grill the vegetables under a preheated grill on both sides until browned or (pan fry if preferred).
Line a 6 X 2 inch terrine dish with plastic wrap with long enough to hang over the sides. Line the dish with with layer of zucchini, followed by layers of eggplant, peppers, then radicchio and repeat until dish is full. Cover the terrine up with plastic wrap, press down and leave to rest for 1 hour.
Mix the cream cheese and chives and season to taste. Invert the terrine out of the dish, remove and discard plastic, then cut into 8 slices. Serve 2 slices of terrine on plates, each with a scoop of chive cream cheese, 3 slices of Proscuitto and a dollop of pesto, garnished with basil and chervil.