Jack's Winter Appetizer Recipe

SERRANO HAM AND ROASTED TOMATO TERRINE Ingredients - Roma tomatoes, halved and seeded - Olive oil - Balsamic Vinegar - Salt - Pepper - Sprigs of thyme - Garlic cloves - Serrano ham, cut as thin as possible - Fruliano cheese cut to 1/4" thick slices - Fresh Basil

Procedure 1. Toss romas with olive oil, balsamic vinegar, salt, pepper, garlic cloves, and thyme sprigs. Roast cut side down at 350F for 30 minutes. 2. Peel skin from romas, then return to the oven until tomatoes are starting to dry, but still a little juicy, 30-45 mintues. If tomatoes finish before garlic has cooked through, put garlic in separate pan and finish roasting. 3. Layer chilled ceramic terrine with plastic wrap. 4. Arrange sliced Serrano along the length of the terrine so that there is enough over-hang to completely wrap the filled terrine. 5. Build terrine with a layer of fruliano cheese, then roasted romas, then cloves of garlic lined down the middle, then fresh basil leaves, then Serrano, and repeat. 6. Weigh down terrine contents and leave to chill overnight. ENJOY!