Warm bread terrine with leaf salads

Ingredients for 6 servings:

• 250 g rolls or baguette, diced
• olive oil
• 5 eggs
• 200 ml cream
• 150 ml milk
• 30 g capers, chopped
• 100 g tomatoes, dried in oil, chopped
• 2 bunch parsley, flat, chopped
• 2 tbsp rosemary needles, chopped
• 2 garlic cloves
• salt and pepper
• 1 head of Lollo Rosso, or other leaf lettuce as desired
• 150 g feta cheese, diced
• 1 bed of cress
• n. B. Dressing as desired

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 35 minutes

vegetarian starter and/or leftovers

Preheat the oven to 175 degrees Celsius (convection oven). Place the bread cubes on a baking sheet, drizzle or spray with a little olive oil, and toast in the oven for 5-7 minutes. Then let cool slightly. In a bowl, whisk together the eggs, cream, and milk. Stir in the capers, tomatoes, and chopped herbs, then crush the garlic. Season with salt and pepper (be careful with the salt: capers, tomatoes, and feta already contain quite a bit of salt!). Add the bread cubes and fold in well. The liquid should be completely absorbed by the bread. Grease a loaf pan, pour in the bread mixture, and press down lightly so the terrine isn’t too loose and falls apart. Bake in the oven preheated to 160 degrees Celsius (convection oven) for 35-40 minutes, or longer if necessary. Don’t let it get too hard, or it will be difficult to cut. We recommend using a serrated knife for cutting. While the salad is baking, dice the feta and set aside. Trim the lettuce and toss it with a salad dressing of your choice. To serve, arrange the salad on plates, place one or two slices of the terrine on top, and sprinkle with feta cubes and cress. We made a slightly sweet salad dressing with condensed milk, and it tasted great. The terrine serves 6 as a starter, 3-4 as a main course, or it’s also great on a buffet.