Spinach Terrine in Endive Leaves
with Terrine d’Epinard au Roquefort - Spinach Terrine with Roquefort Cheese
Ingredients:
Spinach Vegetable Terrine Endives
Garden Delight Sauce:
- 1 lb ripe tomato skinned and seeded
- 1 Tbsp tomato paste
- 1 Tbsp wine vinegar
- 2 tsp chopped onions
- 1 tsp chopped garlic
- salt and pepper
Directions:
- Remove stems of endive so leaves can be separated and rinsed.
- Spoon small amount of garden delight sauce (recipe below) into leaves.
- Slice fingers of vegetable terrine lengthwise so each slice has 3 colors and place in endive leaves.
- Garnish with a few sprouts.
-
Garden Delight Sauce:
- Mix in food processor the ingredients for the Garden Delight Sauce (as listed above)
- Continue mixing and add 2 Tbsp olive oil, 1 Tbsp chopped parsley
Servings:
Adjust amount of ingredients to fit size of party.
