I love to make vegetable terrines layered with cheese, and keep vowing to get a real terrine mold. I made this the first time with asparagus instead of spinach, and while it was quite tasty, it was pretty ugly. The layer of spinach (or arugula if you can get it) ads a pretty green layer to the top of the terrine when you unmold it. I'm thinking that in the summer I'd like it with roasted red peppers layered in for more color and a different texture, but today I decided to be true to the spirit of the contest and use early spring vegetables (and I do mean early--our heat is still coming on in the morning, and I'm waking up in the middle of the night to put an extra blanket on the bed).
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<br />I know that terrines generally have gelatin to hold them together, but I'm not a fan of gelatin's texture (although I do like a good coffee or black tea jelly). So you'll refrigerate this, but it isn't completely solid and it may mush around a little when you cut it.
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<br />Lacking a terrine, I used a small souffle dish. You want to press down on the layers as you place them, but not too hard, or they get all mushy.
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<br />For added texture, chop up some toasted walnuts and scatter them over when you serve this if you're not using crisp crackers--it needs some crunch.
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