Goat Cheese, Pesto, and Sun-Dried Tomato Terrine
User Reviews
5
Goat Cheese, Pesto, and Sun-Dried Tomato Terrine
Description
This terrine starts by softening goat cheese with heavy cream and seasoning with salt and freshly ground pepper to achieve a creamy but slightly firm consistency. One-third of the cheese is pressed evenly into a plastic-lined mold or bowl, layered with basil pesto spread to the edges, then topped with more cheese and chopped sun-dried tomatoes. A final layer of cheese is added before folding over the plastic wrap to set.
Toasted pine nuts are added just before serving to provide a crunchy contrast to the smooth, tangy cheese layers and the herbal pesto. The sun-dried tomatoes add bursts of intense sweet-tart flavor. The terrine slices nicely, making it ideal for spreading on toasted baguette slices drizzled with olive oil for an herby, creamy appetizer.
The accessible preparation requires chilling to firm the cheese mixture and melding flavors before serving. This terrine pairs well with crisp white wines or light salads and is suitable for small gatherings or elegant snacking occasions.
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 sun-dried tomatoes drained and finely chopped, oil-packed
- 1/4 cup pine nuts + 1 tablespoon, toasted, coarsely chopped, and divided
- extra-virgin olive oil for drizzling
- 1 small baguette 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
- Line the mold with plastic wrap extending over the edges for easy removal of the terrine.
- Toast pine nuts briefly in a dry pan until aromatic and slightly browned for best flavor and crunch.
- Use good quality basil pesto and oil-packed sun-dried tomatoes for pronounced herbal and tangy layers.
- Serve chilled with sliced toasted baguette drizzled with olive oil as an appetizer or snack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 236kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 819IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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