Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 2 Cream cheese - (8 oz ea) - softened 1/2 cup 73g / 2.6oz Crumbled feta cheese 1/4 teaspoon 1 1/3ml Garlic powder 1/8 teaspoon 0.6ml Ground red pepper 1/2 cup 118ml Sour cream 2 Eggs 1 1/2 teaspoons 7 1/2ml Finely-shredded lemon peel 1/4 cup 15g / 1/2oz Finely-chopped green onions 1/2 cup 73g / 2.6oz Chopped roasted sweet red peppers 1/3 cup 48g / 1.7oz Chopped pitted black olives 1/2 cup 118ml Snipped parsley Edible flowers (such as snapdragons or pansies) Chives Lettuce leaves Assorted crackers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Line bottom of an 8- by 4- by 2-inch loaf pan with foil. Grease sides; set aside. In a medium mixing bowl beat cream cheese until smooth. Add feta cheese, garlic powder and ground red pepper. Beat well. Add sour cream, eggs and lemon peel. Beat just until blended. DO NOT OVERBEAT. Stir in onion, sweet peppers and olives. Pour into prepared pan; spread evenly. Place loaf pan in a larger baking pan. Pour boiling water into the larger pan to a depth of 1 inch. Bake in a 325 degree oven for 50 minutes, or until center is soft and set and stays firm when shaken. Transfer loaf pan to wire cooling rack; cool completely (about 1 hour). Cover and chill for 4 to 24 hours. To serve, slip knife around edges of the pan to loosen, then invert onto a serving platter. Remove foil. Gently press parsley onto sides of terrine, leaving top plain. Garnish the top with edible flowers and chives for the stems, if desired. Sprinkle more edible flowers on the platter. Line the edge of the platter with leaf lettuce, if desired. Serve with crackers.


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