Roasted Red Pepper Napoleon
Extra Virgin Olive Oil
bunch Fresh Basil Stems
sliced 1/8" thick
Mancini Roasted Red Peppers
Mancini Roasted Yellow Peppers
Mancini Roasted Green Peppers
Brush terrine mold or cake pan with olive oil them completely cover bottom later of mold with one color of pepper.
Season with salt and pepper to taste.
Form next layer with eggplant, covering all the pepper.
Lay out basil leaves from one end to the other, then cover with Asiago cheese.
Repeat the procedure; alternating the color of the peppers until the terrine is full, finishing with a layer of peppers on top.
Wrap the mold in wax paper and then aluminum foil and bake in a 350 degree oven for 30 – 40 minutes.
Remove from oven and weight the top of the terrine. Allow it to completely cool before removal from the mold.
This Roasted Red Pepper Napoleon recipe, courtesy of Mancini Foods, can be found at https://www.mancinifoods.com/recipes/.