Stripes of red, dark purple, white and dark green. A gorgeous cold appetizer that instantly gives you star power in the kitchen. Nobody will believe that three ingredients out of the four come from jars.

 

1 jar roasted red peppers, drained

1 jar prepared eggplant spread

1 lg. log goat cheese (approximately 2 cups)

1 cup open jar olive tapenade

1 Tbsp. olive oil

2 Tbsp. chopped basil or parsley

 

1.       Line a glass loaf pan with plastic wrap leaving 3 inch overlap on either side.

2.       Brush plastic wrap with olive oil. Start layering ingredients:

Place red pepper slices without spaces in one layer on bottom of pan. Sprinkle with 1 cup goat cheese. Spread eggplant evenly on top of goat cheese. Drop spoonfuls of tapenade over goat cheese. Place another layer of roast red peppers on top of tapenade. Top with remaining goat cheese. Sprinkle with parsley or basil.  

 

3.       Fold  plastic wrap over top of terrine. Place a weight such as a sack of beans on top and refrigerate for 3-4 hours. 

4.       Open plastic wrap. Cover terrine with flat plate. Turn upside down, then tap and tug gently on plastic wrap to release terrine. Once out of loaf pan, carefully peel away plastic wrap.

 

Serving suggestions: Slice terrine in ½ - ¾ in slices using a cold sharp knife. Serve alongside a salad of mixed baby greens tossed with a vinaigrette dressing.