Confetti Vegetable Terrine
- Line bottom of an 8x4x2-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 sweet pepper or pimiento, olives, and green onions. 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 F oven about 50 minutes or until center is soft set and stays firm when shaken. Transfer loaf pan to a wire cooling rack; cool completely (about 1 hour). Cover and chill for 4 to 24 hours.
- To serve, slip a knife around the sides of the pan to loosen, then invert onto a serving platter. Remove foil. Gently press parsley onto sides of the 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 purple kale or leaf lettuce, if desired. Serve with crackers. Makes about 20 appetizer servings.
From the Test Kitchen
When decorating food with flowers, make sure that the flowers you choose are safe to eat and were grown without pesticides. Your safest sources are from the supermarket and your own garden.
Nutrition Facts (Confetti Vegetable Terrine)
- Per serving:
- 31 kcal ,
- 2 g fat
- (1 g sat. fat ,
- 6 mg chol. ,
- 40 mg sodium ,
- 3 g carb. ,
- 1 g pro.