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Blue Cheese Terrine with Tomato-Basil Vinaigrette

Yield Makes 10 to 12 servings


  • 2 red bell peppers, cut in half
  • 2 yellow bell peppers, cut in half
  • 6 ounces blue cheese, crumbled
  • 2 (8-ounce) packages cream cheese, softened
  • Tomato-Basil Vinaigrette
  • Mixed salad greens

How to Make It

  1. Place bell pepper halves, cut sides down, on an aluminum foil-lined baking sheet.

  2. Broil 5 inches from heat (with electric oven door partially open) 8 to 10 minutes or until bell peppers look blistered.

  3. Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Pat dry with paper towels.

  4. Beat cheeses at medium speed with an electric mixer until smooth.

  5. Spread half of cheese mixture in a plastic wrap-lined 8- x 4-inch loafpan. Top with 4 pepper halves. Spread remaining cheese mixture over peppers; top with remaining pepper halves. Chill 8 hours.

  6. Unmold onto a serving dish, and drizzle with Tomato-Basil Vinaigrette. Serve on mixed greens.