Roasted Bell Pepper Terrine with Soft Cheese and Pine Nuts

Preheat the oven to 180 °C, wash bell peppers (750 g), and wrap each one in foil.

Roast the peppers for 45 minutes, then cool them in the foil.

Toast pine nuts (80 g) in a dry pan for 2–3 minutes. Finely chop basil (10 g) and garlic (10 g), then mix them with soft cheese (400 g), the nuts, olive oil (60 g), table salt (3 g), and black pepper (1 g).

Peel the peppers, remove the seeds, rinse them, and leave them in a sieve to drain.

Line a mould measuring about 20 × 8 cm with plastic wrap. Layer the peppers and cheese mixture, starting and ending with peppers. Cover the terrine with plastic wrap, press it gently, and refrigerate for 8 hours.

Remove the terrine from the mould and slice it before serving.