Blue Cheese Terrine with Tomato-Basil Vinaigrette

Recipe from

Southern Living


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
Mixed salad greens


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

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

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.

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

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.

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