Jan 16
Goat Cheese, Pesto and Sun-Dried Tomato Terrine2 Comments

I have expressed my love for goat cheese on here before, I seriously can’t get enough of that stuff. It is creamy, tangy, and all around delicious. I have made this particular appetizer twice now, once on Christmas day and then again on New Year’s Day for my parents’ polar bear party. I definitely made an impression on my younger cousin, Nate, because he sampled this appetizer on Christmas day and loved it. He then proceeded to ask my aunt and uncle if the “girl with the goat cheese” was going to be at the polar bear plunge. I am glad I made an impact on his taste buds.

I know my girlfriends would absolutely love this as well so you can guarantee it will be showing up for some of those gatherings as well. Although this may look complicated and intimidating, it really is very simple. All you are doing is pressing different layers into a bowl which ends up making a stunning and impressive presentation. I used a cereal bowl to make my terrine, I did make pesto from scratch, but to make life even easier, buy your favorite bottled brand. I guarantee that if you make this for your next potluck or party, that it will be a winner in everyone’s book.

Goat Cheese, Pesto, and Sun-Dried Tomato Terrine

10-11 ounces goat cheese, at room temperature
1/4 to 1/2 cup heavy cream
Kosher salt and freshly ground black pepper
3 tablespoons basil pesto (homemade or store-bought)
1/4 cup drained and finely chopped oil-packed sun-dried tomatoes
1/4 cup pine nuts, toasted and coarsely chopped
Extra-virgin olive oil for drizzling

Line the inside of a 2-cup bowl with plastic wrap, letting the ends extend over the sides a few inches. I’ve found lightly misting the bowl with cooking spray helps hold the plastic wrap in place. In a medium bowl, mash the goat cheese and ¼ cup of cream together with a fork, adding more cream as needed to soften the cheese. Season with about ¼ teaspoon of salt and pepper.

Spoon about a third of the cheese into the bottom of the lined bowl and spread into an even layer. Spread the pesto almost to the edge of the first layer of cheese. Top with another third of the cheese and spread to the edge. You can use a spatula, but I’ve found that pressing the goat cheese with my clean fingers prevents the pesto from spreading too much. Sprinkle on the tomatoes and all but ½ tablespoon of the pine nuts. Top with remaining cheese and again spread to the edge. Fold the plastic over and refrigerate for at least 30 minutes.

Remove the bowl from the refrigerator 30 minutes before serving. Unwrap the plastic from the top of the bowl, then invert the terrine onto a serving platter. Drizzle with olive oil and sprinkle with pine nuts. Season with additional freshly ground pepper if desired.

Source: As seen on Cook Like a Champion, originally adapted from The Way the Cookie Crumbles

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2 Responses to Goat Cheese, Pesto and Sun-Dried Tomato Terrine

  1. Love this! I’m a huge goat cheese fan, I’d be the one at the party devouring it!

  2. How did I miss this? this looks amazing. I love every single one of the ingredients in this!

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