Arugula, Tomato, and Goat-Cheese Terrine



  • 2 heads garlic, separated into cloves, unpeeled

  • ½ cup extra-virgin olive oil

  • 6 medium yellow tomatoes

  • 6 medium red tomatoes

  • 2 cups arugula leaves

  • 1 cup fresh basil leaves

  • ¼ cup milk

  • 1 package (¼ ounce) powdered gelatin

  • 2 cups fresh goat cheese, crumbled (13 ½ ounces)

  • ¼ cup freshly squeezed lime juice

  • 1 tablespoon balsamic vinegar


  1. Preheat oven to 350 degrees. Place garlic on a piece of parchment paper -- lined aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose, and roast until soft, about 35 minutes. Remove from oven, and let cool. Peel, slice, and set aside.

  2. Meanwhile, bring a large pot of water to a boil. Prepare an ice bath. Core tomatoes, and cut an X in the bottom of each. Working in batches, blanch tomatoes until skin begins to loosen at the X, about 15 seconds. Remove, and plunge into ice bath to cool; drain.

  3. Peel tomatoes, and cut them into quarters. Place half of the red and half of the yellow tomatoes in a medium bowl for the salad. Add half of the sliced garlic, cover, and refrigerate.

  4. Remove seeds and pulp from remaining tomatoes, leaving only the flesh. Measure 1/4 cup of the seeds and pulp; cover and refrigerate for salad dressing. Discard remaining pulp and seeds. In a medium bowl, combine seeded tomatoes and remaining garlic. Add 1 cup arugula and 1/2 cup basil, and stir to combine; set aside for terrine.

  5. Place milk in a small saucepan, and sprinkle gelatin over it. Let stand for 5 minutes to soften. Bring milk to a simmer over low heat, whisking until gelatin has dissolved. Transfer to a medium bowl. Add goat cheese, and whisk until well blended.

  6. Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap leaving a 4-inch overhang on long sides. Place 2 or 3 arugula leaves lengthwise in prepared pan. Spread one-quarter of the goat-cheese mixture in the bottom of the pan. Cover with one-third of the reserved tomato mixture. Repeat layering twice. Top with remaining goat cheese. Fold plastic over terrine to cover. Refrigerate for at least 8 and up to 12 hours.

  7. Right before serving, in a small bowl whisk remaining 7 tablespoons oil with lime juice and vinegar. Add reserved tomato pulp and seeds. Pour over reserved refrigerated tomatoes, and stir gently to coat. Coarsely chop the remaining 1 cup arugula and 1/2 cup basil, and add to salad, stirring gently to combine.

  8. To serve: Peel back the plastic wrap from the terrine, and invert onto a cutting board. Remove plastic wrap, and discard. Cut terrine into eight 1-inch-thick slices. Transfer to plates, and serve immediately with salad.

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