We’ve been making this Goat Cheese Terrine for a few years now so I’m unsure why it’s taken this long to blog about it. Maybe we were waiting for the holidays because the red and green colors are so festive? Or maybe it’s because terrines are synonymous with fancy-shmancy? At least in my opinion they’re fancy-schmancy. Whatever the reason…a Christmas Eve gathering is an ideal time to try this appetizer out!
A note of warning: You have to be a fan of goat cheese to like this recipe. (DUH!) It is definitely the prominent flavor. Although the pesto and sun dried tomatoes make great compliments to the cheese, and the pine nuts add the perfect crunch. Finally a light drizzle of olive oil at the end is what brings it all together, don’t skip that step!
I think most normal people like goat cheese, but for some reason I don’t. Therefore this is not my favorite recipe. Don’t worry…I can assure you that Cliff and Kara love it and it is a definite crowd pleaser.
This terrine is easy to make but you can make it even easier by using store bought pesto. Or, if you make batches of pesto and freeze it, now is the perfect time to use that up. Make your life easy! You can even make it a day ahead of time–just skip the first layer of pine nuts and start with the goat cheese layer. Sprinkle the top with pine nuts after you’ve inverted the terrine and are ready to serve it to ensure the nuts don’t get soft.
Here’s what you’ll need
Line a small bowl with enough plastic wrap to hang over the edges. Put 2 tablespoons of pine nuts in the bottom of the bowl
In another bowl, mix together goat cheese, salt, pepper and heavy cream
First layer one-third of the goat cheese then spread a layer of sun dried tomatoes on top
Add the second layer of goat cheese then a layer of pesto. Top with remaining pine nuts.
End with the final layer of goat cheese then fold the plastic wrap tightly over the top. Pop in the fridge.
Flip it over onto a platter, drizzle with olive oil and serve with pita chips.
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Yield: makes 1½ cups
Ingredients
10 ounces goat cheese
¼ to ½ cup heavy cream
kosher salt
freshly ground black pepper
3 tablespoons basil pesto (homemade or store-bought)
5 oil-packed sun-dried tomatoes, drained & chopped (we used sun dried tomato pesto)
¼ cup pine nuts, divided
extra virgin olive oil for drizzling
Directions
Line the inside of a 2-cup bowl (about 4 inches across the top) with plastic wrap; let the plastic extend over the sides a few inches. In a small bowl, mash the goat cheese and ¼ cup of heavy cream with a fork and season with salt and pepper; add more cream if the cheese seems dry or hasn’t softened.
Add 2 tablespoons of pine nuts to the bottom of the lined bowl then spoon about one-third of the cheese into the bowl and pack it into an even layer. Next, spread the sun-dried tomatoes completely to the sides of the first layer of cheese. Top with another third of the goat cheese, then the pesto. Top pesto with the remaining pine nuts. Top with the rest of the cheese. Pack down, fold the plastic over, and refrigerate for at least 30 minutes.
Half an hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic to loosen the terrine from the bowl. Invert the terrine onto a serving plate and let sit for a half hour. Right before serving drizzle the top lightly with olive oil, then serve with pita chips, toasted bread or crackers.
Source: adapted from Fine Cooking
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