How to make
Roast and peel the peppers. Cut them in half lengthwise.
In a bowl, mix the cream cheese with the ricotta. Season with a tablespoon of olive oil, a pinch of black pepper, a pinch of pressed garlic and as much salt as you desire.
Cover a small elongated cake tin with a large piece of cling film which comes out of the mold.
Start arranging the terrine with the roasted peppers.
Spread a thick layer of the prepared cheese mixture between each row of peppers. Alternate the different colors of peppers.
Cover the arranged terrine with cling film and store in the refrigerator for 2-3 hours.
It's great with toasted slices of bread! Enjoy!
