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Goat Cheese, Pesto, and Sun-Dried Tomato Terrine from TheFoodCharlatan.com
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Goat Cheese, Pesto, and Sun-Dried Tomato Terrine

Goat Cheese, Pesto, and Sun Dried Tomatoes come together to make this impressively tall terrine. Serve this at Christmas or New Years Ever (or at any party where you need a showstopper appetizer). I like to serve it with toasted baguettes!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 236kcal
Author Karen

Ingredients

  • 10 oz. goat cheese
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • black pepper freshly ground
  • 3 tablespoons basil pesto homemade or store-bought
  • 5 oil-packed sun-dried tomatoes drained and finely chopped
  • 1/4 cup pine nuts + 1 tablespoon, toasted, coarsely chopped, and divided
  • Extra-virgin olive oil for drizzling
  • 1 small baguettes sliced

Instructions

  • Line the inside of a 2-cup sharply sloping bowl (about 4 inches across the top) with plastic. A 2-cup glass measuring cup works great. Let the ends of the plastic extend over the sides a few inches.
  • In a mixing bowl, mash the goat cheese and 1/4 cup of the cream with the paddle attachment of a stand mixer, or use a fork. Add 1/4 teaspoon salt and freshly ground pepper to taste; add more cream if the cheese hasn’t softened. The cheese should be sticking to itself and not super crumbly.
  • Spoon about one-third of the cheese into the plastic-lined bowl and pack it into an even layer with the bottom of a glass or a spoon. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, then add the sun-dried tomatoes.
  • In a small dry pan, add the pine nuts and turn the heat to medium. Toast until the nuts have browned just slightly and have become aromatic. Remove from pan immediately, then chop roughly. Set aside about a tablespoon of the nuts.
  • Add all but 1 tablespoon of the pine nuts on top of the sun dried tomatoes. Top with the remaining goat cheese. Pack down, fold the plastic over, and refrigerate for at least 30 minutes, or up to 2 days.
  • About 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 and carefully remove the plastic. Drizzle with a little olive oil, and let sit for 1/2 hour to reach room temperature. Sprinkle with the remaining pine nuts, add a few more grinds of pepper, and serve with sliced baguettes.

Notes

Source: Fine Cooking

Nutrition

Serving: 1slice | Calories: 236kcal | Carbohydrates: 3g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 362mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 819IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg