Tomato, Pesto, Basil and Cashew Cheese Terrines
1 clove garlic
1/2 cup chopped fresh basil
1 Tablespoon cold pressed extra virgin olive oil
1/2 Tablespoon freshly squeezed Lemon Juice
1/4 Teaspoon Sea Salt
1/2 Cup Cashew Cheese ( recipe below )
1 Tablespoon chopped Rosemary
2 Large tomatoes cut into 12 slices
1/2 Cup Sun Dried Tomato Pesto ( recipe below )
6 Cups Baby Spinach
1/4 cup Italian Dressing ( recipe below )
Combine the garlic, basil, olive oil, lemon juice, and salt in a bowl. Let it marinate for about 15 minutes.
In a different bowl combine the cashew cheese and the rosemary and mix it together.
Line 6 cups of a cupcake pan with foil. In each cup you want to layer it like this: Tomato slice, 1 Tbsp Cashew Cheese, 1 Tbsp Sun-Dried Tomato Basil, 1 Tbsp Marinated Basil, and then top with another tomato slice. For added flavor, sprinkle sea salt and cracked black pepper onto your tomato slices.
Refrigerate the terrines until you are ready to serve them. Place one cup of the spinach on a plate, life out one of the foil cups, gently loosen the sides then flip over so that the stack of tomato is on top of the spinach leaves. Remove the foil then drizzle with the Italian Dressing. Serve promptly.
Cashew Cheese:
1 cup raw cashews soaked for 1 hour
3 Tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
Place the ingredients in the food processor and chop it up until its completely ground. You will want to use this immediately or else store in the fridge as soon as possible.
Sun-Dried Tomato Pesto
1 Cup Sun-Dried Tomatoes
2 Cups Cold Water
1/4 cup chopped fresh basil
1/4 cup chopped Oregano
1/4 cup cold pressed extra virgin olive oil
1/2 teaspoon sea salt
soak the sun dried tomatoes in the water for at least 1 hour. Drain the tomatoes and discard the water. In the food processor combine the tomatoes, basil, oregano, olive oil and sea salt. Pulse it until its smooth. Put it in a container and store it until you are ready to use it.
Italian Dressing-
2 cloves of garlic, minced
1 shallot, minced
1/2 cup freshly squeezed lemon juice
2 teaspoons finely chopped oregano
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup cold pressed extra virgin olive oil
Put all of the ingredients BUT the olive oil in a jar with a lid. Cover it, shake it well, then let it sit for 15 minutes on the counter. Add the olive oil to the jar and shake it until everything is combined. Use it immediately or refrigerate it immediately. Shake before using!
