Tomato Confit, Basil & Goat Cheese Terrine

Tomato Confit, Basil & Goat Cheese Terrine
Photo by Martha Holmberg


  • Niçoise Vinaigrette
  • 36 to 40 Slow-Roasted Tomato pieces
  • Salad greens and toast as accompaniments
  • ½ cup Basil Purée
  • 6 oz. fresh goat cheese

Spray a disposable aluminum-foil mini loaf pan (5-3/4 x 3-1/4 x 2 inches) with nonstick spray (or lightly grease it) and line it snugly with plastic wrap, leaving about 4 inches hanging over each long side. Put the goat cheese in a small, heatproof bowl and warm it just enough (in a warm oven for...

View full recipe at Fine Cooking


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