Summary

Ingredients

• 500 g sheep cheese, fresh (feta)
• 3 red pepper (s)
• 3 bell peppers, yellow
• 30 basil leaves
• 1 teaspoon carob gum, heaped (or 2 sheets gelatin or agar agar)
• 200 ml olive oil, good
• 100 ml crème fraîche
• 1 tablespoon balsamic vinegar
• some pepper, from the mill
• Thyme, fresher
• Basil, fresh
• 2 clove (s) garlic, possibly 3

For the set:

• Cucumber (s) - slices
• Tomato (s) (cocktail tomato halves)

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Instructions

1. Halve the peppers, remove the stems and core them, then slide the halves into the preheated oven and grill until the skin blisters and turns dark. Peel off the skin.
2. Put the peeled garlic cloves in the mixer of the food processor, as well as 10 basil leaves. Then add the sheep`s cheese, the creme fraiche and the olive oil and mix until a liquid mixture is formed.
3. Then add the carob gum (or agar-agar or the 2 gelatine sheets, which are then dissolved in the slightly heated creme fraiche). Then add the balsamic vinegar, pepper from the mill and fresh thyme.
4. Now alternately a layer of cheese and a layer of paprika are poured into a mold. Put a layer of basil in the middle and at the end.
5. Garnish with cucumber slices and cocktail tomato halves.
6. Let the terrine soak in the refrigerator for at least 6-8 hours so that it has a firm consistency.