Saturday, July 30, 2011

Terrine of Summer Squash topped with Rosemary Infused Honey

For Terrine:
2-3 summer squash
2 garlic scapes
2 T olive oil
1 t freshly cracked pepper
1 1/2 t salt
1/4 cup goat chevre
1/4 cup ricotta
1 T fresh basil

Summer squash cut to approximately 1/4 inch rounds, toss with Olive oil, salt and pepper. 

Roast at 425 for 20-25 min, adding garlic scapes for the last 10 min

Meanwhile finely chop basil and mix with fresh ricotta - let sit at room temp

In food processor process the garlic scapes and add chevre

Layer squash with chevre and top with a dollop of ricotta, drizzle with honey serve at room temperature

For Rosemary Infused Honey:
1/2 Cup Honey
1 sprig Rosemary

bruise roesmary with the back of knife put in honey and let sit for a day.

This could also be a great side dish (or main) if made with squash sliced lengthwise and layered in a pan (similar to lasagna)

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