Vegetable Goats Cheese Terrine

When designing this dish, my motivation was light but healthy crisp clean flavors. I was tired of deep fried or pan seared and coated heavy easy eating food.This dish is a perfect blend of flavors the one and only vegetable goats cheese terrine.

Terrine is a layered stacked dish this one has Yukon potato cake, grilled portabella mushrooms, artichoke hearts, sun dried tomato pesto, avocado, grilled zucchini and goats cheese. The potato give you that meaty texture and the avocados give you the natural fatty flavor we all desire merged with all the other soft flavors ...."Wow" it is not what you would expect.

This dish can be prepared a day ahead of time, all you need is a round 2.5 to 3" mold about 3 " inches high.

Ingredients:
3.oz sliced steamed Yukon gold potato
1.5oz Diced grilled portabella mushrooms pre-grilled in olive oil and garlic then chilled
2 oz small diced marinated artichokes (pre-dice and drain oil off)
1.5oz Sun dried tomato pesto
1,5 oz diced avocado
1.5oz grilled zucchini diced pre-grilled in olive oil and garlic
1 oz goats cheese

Direction:
For the potatoes wash and boil in water until soft. Then cool and slice into thin layers. Portabella mushrooms clean mushroom cap gills out with a spoon. Slice and roll lightly in garlic ,olive oil and salt and pepper to taste, grill and cool. Zucchini slice lengthwise and roll in olive oil, grill and cool. Once all items are cooled dice individually and keep in separate containers. Roll goats cheese out between two pieces of saran wrap and use mold to form perfect shape. Then add all ingredient's in order of recipe then place in cooler for 1 hour. Pop off mold and serve with grilled naan bread and enjoy.

Wine Paring: Oyster Bay Sauvignon Blanc lite crisp citrus undertones