Goat Cheese, Pesto, and Sun-dried Tomato Terrine
10 ounces goat cheese
1/4-1/2 cup heavy cream
Kosher salt and freshly ground black pepper
3-4 tablespoons basil pesto (fresh or store–bought, if you have fresh basil on hand try making it fresh!)
5 oil-packed sun-dried tomatoes, drained and finely chopped
1/4 cup pine nuts, toasted and finely chopped
Olive oil (extra-virgin or regular) for drizzling
- Line the inside of a 2-cup size bowl (sharp sloping bowl, approximately 4 inches across, doesn’t have to be exact) with plastic wrap. In a large bowl, mash the goat cheese and 1/4 cup of the cream with a fork until goat cheese is softened and combined with the cream. Add more heavy cream if needed. Season with kosher salt and black pepper.
- Spoon about 1/3 of the goat cheese mixture into the lined bowl and pack it into an even layer. Spread the pesto over the top of the goat cheese, almost completely to the sides of the bowl. Top with another third of the cheese, and top with the chopped sun-dried tomatoes and all but 1/2 tablespoon of the pine nuts*. Top with the remaining cheese. Pack it down, cover with the rest of the plastic wrap, 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 wrap to loosen the terrine out of the bowl. Invert the terrine onto a serving plate. Drizzle with olive oil and sprinkle with the toasted pine nuts. Sprinkle with more freshly ground black pepper and serve with crackers.
Recipe Source: Fine Cooking