Servings
Font
Back
Goat Cheese, Pesto, and Sun-Dried Tomato Terrine
5 from 21 votes

Goat Cheese, Pesto, and Sun-Dried Tomato Terrine

The Goat Cheese, Pesto, and Sun-Dried Tomato Terrine layers creamy goat cheese whipped with cream, aromatic pesto, and finely chopped sun-dried tomatoes, accented by toasted pine nuts. Pressed in a bowl and chilled, this terrine offers a smooth, spreadable texture with herbaceous, tangy, and nutty flavors. Served with toasted baguette slices, it works well as an appetizer or elegant snack.

Prep Time
15 mins
Chill Time
30 mins
Total Time
45 mins
Servings: 6 Servings
Calories: 236 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 236

% 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.