Goat Cheese, Pesto & Sun-Dried Tomato Terrine
Serve this terrine with crackers, toasted baguette rounds or homemade pita chips.
Yields about 1-1/2 cups.
10 oz. goat cheese
1/4 to 1/2 cup heavy cream
Kosher salt and freshly ground black pepper
3 Tbs. basil pesto (homemade or store-bought)
5 oil-packed sun-dried tomatoes, drained and finely chopped
1/4 cup pine nuts, toasted and coarsely chopped
Extra-virgin olive oil for drizzling
Line the inside of a 2-cup sharply sloping bowl (about 4 inches across the top) with plastic; let the ends extend over the sides a few inches. In a mixing bowl, mash the goat cheese and 1/4 cup of the cream with a fork and season with 1/4 tsp. salt and a few grinds of pepper; add more cream if the cheese hasn’t softened.
Spoon about one-third of the cheese into the lined bowl and pack it into an even layer. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but 1/2 Tbs. of the pine nuts. Top with the remaining 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 plate, drizzle with a little olive oil, and let sit for 1/2 hour to warm up. Sprinkle with the remaining pine nuts, season liberally with pepper, and serve.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 61
, pp. 98c
December 1, 2004