Heirloom tomato terrine with red bell pepper sauce and eggplant puree - Serves 8 - Brief Article - Recipe

Art Culinaire, Spring, 2002 by Charlie Trotter

To finish the terrine, remove the top layer of plastic wrap and invert the mold onto a cutting board. Slice the terrine through the plastic wrap to form even slices. Remove the plastic wrap, transfer the terrine slices to a plate, and reserve, keeping chilled

To serve, place a terrine slice in the center of a plate and spoon some red pepper sauce, eggplant puree, and herb oil around the dish. Arrange some Japanese eggplant around the dish and garnish with chives and olives.

Sauvigon Blanc Alana Martinborough, New Zealand, 2000