icon-location Hilton Head, SC

Roasted Vegetable & Chevre Terrine with Cauliflower Panna Cotta, Peppered Hazelnuts & Sweet Onion Crackers

Vegetables

Serves 8

Ingredients for Terrine

8 oz Chevre Cheese
2 Eggplant, peeled & sliced lengthwise, 1/4” thick
3 large Portabella Mushrooms
3 Red Bell Peppers
3 Yellow Peppers, roasted
3 Zucchini
3 Summer Squash
1 bunch of Asparagus
Salt & Pepper, to taste
1/2 cup Corn Oil

Ingredients for Cauliflower Panna Cotta

1/4 lb Cauliflower, cut into pieces
1 tbsp Butter
1/2 cup Heavy Cream
1 tsp Black Truffle, chopped
3/4 tsp Gelatin
Salt & Pepper, to taste

Ingredients for Sweet Onion Crackers

 2 1/2 oz All Purpose Flour
1 oz Dehydrated Onion
1 oz Vegetable Oil
Pepper
1 oz Water
1 Egg White

Method for Terrine

• Salt eggplant and drain for 30 minutes, then rinse.
• Season and roast all vegetables in a 350 degree oven until lightly caramelized.
• Line a mold with plastic wrap, leaving an overhang.
• Line the mold with eggplant.
• Layer roasted vegetables and chevre in terrine.
• Wrap in plastic and place a two pound weight on the top overnight.
• The terrine is now ready to be sliced and served.

2 Grasslawn Avenue, Hilton Head, SC, 29928
843-681-4000