RED PEPPER AND GORGONZOLA TERRINES
4 large roasted red peppers or from a jar
8-10 large, grilled slices aubergine
250 g gorgonzola
5 tbsp crème fraiche
Balsamic glaze and fresh basil to decorate
1
Line 4 small pudding basins with clingfilm; then line them first with the roasted peppers and then with the aubergines
2
Mash the cheese and crème fraiche together in a bowl and divide between the basins
3
Cover with clingfilm and chill overnight; to serve, upturn them onto serving plates and drizzle over the balsamic glaze and scatter the basil leaves on top; serve with crusty bread
MIGLIOR GATTO 405G PESCE