VEGETABLE AND MOZZARELLA TERRINE

VEGETABLE  AND  MOZZARELLA  TERRINE:

INGREDIENTS:                   ( serves 4)

250  g each, green and yellow zucchini, sliced
300  g tomatoes, peeled and seeds removed
400  g buffalo mozzarella
100  g basil leaves, cleaned
100  ml olive oil
500  g parmesan cheese
20  g pine seeds
500  ml  vegetable stock
Salt, to taste

METHOD:

• For pesto, blend together basil leaves, olive oil, pine seeds, salt, pepper and parmesan cheese.
• Pressed vegetables:  In a pan, cook zucchini for 2 minutes in the vegetable stock. Slice the baffalo mozzarella and coat it with pesto.
• To make the terrine, layer zucchini, tomato and mozzarella slices and serve immediately.