sheep's cheese terrine

Ingredients for 6 servings:

• 500 g fresh feta cheese
• 3 bell pepper(s), red
• 3 bell peppers, yellow
• 30 basil leaves
• 1 tsp locust bean gum, heaped (or 2 sheets of gelatin or agar-agar)
• 200 ml olive oil, good
• 100 ml crème fraîche
• 1 tbsp balsamic vinegar
• some pepper, from the mill
• Thyme, fresh
• Basil, fresh
• 2 garlic cloves, possibly 3
• Cucumber(s) – slices
• Tomato(s) (cocktail tomato halves)

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Halve the peppers, remove the stems, and deseed them. Place the halves in a preheated oven and grill until the skins blister and turn brown. Peel off the skin. Place the peeled garlic cloves in a food processor, along with 10 basil leaves. Add the feta cheese, crème fraîche, and olive oil and mix until smooth. Then add the locust bean gum (or agar-agar, or the 2 gelatin leaves, which are then dissolved in the slightly heated crème fraîche). Add the balsamic vinegar, freshly ground pepper, and fresh thyme. Now place a layer of cheese and peppers alternately into a dish. Place a layer of basil in the middle and at the end. Garnish with cucumber slices and cherry tomato halves. Let the terrine sit in the refrigerator for at least 6-8 hours to achieve a firm consistency.