Bell Pepper and Goat Cheese Terrine with Tarragon Leaves
Rinse, trim and quarter the bell peppers. Arrange the bell pepper quarters with the skin side up on a baking tray and cook under a preheated broiler until the skin is black, watching carefully. Then leave to cool under a damp tea towel.
Rinse the tarragon, shake dry and pluck the leaves. Chop up to 2-3 tarragon leaves for garnish. Whisk the cream cheese with a fork, add the tarragon leaves, and season with salt and pepper.
Line a small bowl or cup (capacity 500 mL) (capacity approximately 17 fluid ounces) with plastic wrap.
Scrape the skin of the bell peppers and cut the flesh into strips. Spread the bottom of the prepared bowl or cup with the bell pepper strips and pour half of the cream cheese mixture over. Press firmly.
Spread the remaining bell pepper strips over and finish with the remaining cream cheese mixture. Again press well, cover with plastic wrap and chill in the refrigerator for at least 3 hours. Release the terrine just before serving by pulling the plastic wrap, and remove the plastic wrap. Garnish with chopped tarragon leaves.