Tomato terrine with basil pesto and feta

01610 BOWL in TOMATO SAUCE with FETA CHEESE and PESTO SAUCE INGREDIENTS for 4 PERSONS 800 g of tomatoes, 80 g of pitted black olives, feta cheese 350 g, 2 gelatin sheets, 1/2 lemon, 2 tablespoons pesto sauce, 2 tablespoons of olive oil, oil for the mold, some cilantro sprig for garnish, black pepper.

Scalded tomatoes in water for about 10 seconds.

Drain, then Peel and cut into rings of 3 mm thickness.

Cut thin slices olives and crumbled feta coarsely.

Soak gelatin sheets for about 10 minutes in cold water to soften.

Squeeze the lemon and pour the juice in a saucepan with a tablespoon of water, bring to a boil, then remove from heat and melt the gelatin previously squeezed.

Add the pesto and mix thoroughly.

Grease a rectangular glass pan and sprinkle a layer with 1/3 tomato slices, a layer with 1/3 of the olives and then pour 1/3 of the pesto sauce.

Cover evenly with 1/3 of the feta.

Continue to have the ingredients in layers until their exhaustion.

Cover with kitchen film and place the bowl in the refrigerator for at least 4 hours.

The moemto to serve, put the mixing bowl, sprinkle with oil and garnish with coriander washed previously.

Serve.