These terrines are so full of color! Roasted eggplant, zucchini, and red and yellow peppers are layered with tomato aspic and basil, breathing new life into this charming savory dish. They make for an excellent summer meal and are a great option for gluten-free dining. Serve chilled, with the tomato aspic and tahini-yogurt sauce, or hot, with a rice and Parmesan crust. Click here to see more recipes for your cupcake pan. 
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Foie Gras Terrine
This dish was served during the cocktail hour of the Foie Festival at Wilshire Restaurant. Served with candied kumquat and a toasted brioche, it was a simple yet elegant presentation of the dish foie gras terrine. For best results, make sure the foie gras is raised responsibly and of the highest quality.
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