
Roasted Red Pepper Napoleon
Ingredients
- 4 oz Extra Virgin Olive Oil
- 1 bunch Fresh Basil Stems
- 2 fresh Eggplants
- 8 cups Mancini Roasted Red Peppers
- 8 cups Mancini Roasted Yellow Peppers
- 8 cups Mancini Roasted Green Peppers
- 1/2 lb Asiago Cheese
Instructions
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Brush terrine mold or cake pan with olive oil them completely cover bottom later of mold with one color of pepper.
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Season with salt and pepper to taste.
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Form next layer with eggplant, covering all the pepper.
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Lay out basil leaves from one end to the other, then cover with Asiago cheese.
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Repeat the procedure; alternating the color of the peppers until the terrine is full, finishing with a layer of peppers on top.
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Wrap the mold in wax paper and then aluminum foil and bake in a 350 degree oven for 30 – 40 minutes.
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Remove from oven and weight the top of the terrine. Allow it to completely cool before removal from the mold.