Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Provençal Chèvre and Vegetable Terrine with Tomato Vinaigrette

Name: Provençal Chèvre and Vegetable Terrine with Tomato Vinaigrette
Cuisine: American
Ingredients: 3 Oil cured black olives or Niçoise olives; 1 oz (30 g) Provençal mesclun mix or other spicy greens mix; 5 Croûtons of choice; 1 Provençal Chèvre and Vegetable Terrine ¾-in. (2-cm) slice; 3 fl oz (90 mL) Basic Tomato Coulis Sauce, seasoned with red wine vinegar, in squeeze bottle

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 Provençal Chèvre and Vegetable Terrine ¾-in. (2-cm) slice

Europe
Americas
France
United States
Starter
Mediterranean
Vegetarian
cheese

Method

Procedure

Plating

Place the terrine slice slightly left of center on a cool 10-in. (25-cm) plate.
Squeeze a pool of tomato