Tomato Terrine with Fresh Goat Cheese

Step 1

- Plunge tomatoes into boiling water to peel them, cut them into strips over a colander to catch the juice.
- Immerse the gelatine in a bowl of cold water. Once softened, melt them in tomato juice previously boiled.
- Arrange a layer of tomatoes in the bottom of a cake pan, overlapping them. Sprinkle with one third of the tomato juice.
- In a bowl, mix the goat cheese, olive oil, herbs, salt and pepper. Arrange a layer on the bed of tomatoes.
- Finish with another layer of tomatoes. Pour the remaining tomato juice.
- Allow at least 3 hours in refrigerator. Unmold and serve with fresh toasted country bread rubbed with garlic and drizzled with a light drizzle of oil.