Servings: ten as an appetizer.
This is one of my favorite uses for slow-roasted tomatoes. The terrine isn’t hard to assemble (use a disposable foil mini loaf pan), but it can be tricky to slice. I use an electric slicer. If you don’t have one, try using dental floss to cut nice, even slices while the terrine is still very cold. You can also serve the terrine with bread or crackers, almost like a spread.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Spray a disposable aluminum-foil mini loaf pan (5-3/4 x 3-1/4 x 2 inches) with nonstick spray (or lightly grease it) and line it snugly with plastic wrap, leaving about 4 inches hanging over each long side. Put the goat cheese in a small, heatproof bowl and warm it just enough (in a warm oven for 3 to 5 minutes or on the back of a gas range that stays warm from a pilot light) so that it reaches a soft, spreadable consistency; use a small rubber spatula to stir and smooth it out as it’s warming.
Incredible! We served it with toasted focaccia slices. ( Made, but didn't use, the nicoise vinaigrette.) Three of us almost ate the whole thing. Absolutely delicious!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?