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Ingredients
- 10 oz goat cheese
- 1/4 - 1/2 cup heavy cream
- kosher salt and freshly ground pepper
- 3 Tbsp basil pesto
- 5 oil packed sun-dried tomatoes, drained and finely chopped
- 1/4 cup pine nuts, toasted and coarsely chopped
- EVOO for drizzling
- Pita chips- for serving
Details
Preparation
Step 1
Line the inside of a 2 cup, sharply sloped bowl (about 4" across the top) with plastic; let the ends extend over the sides a few inches.
In a mixing bowl mash the goat cheese and 1/4 cup of the cream with a forkand season with salt and pepper. Add more cream if the cheese hasn't softened.
Spoon about 1/3 of the cheese into the lined bowl and pack in into an even layer. Spread the pesto almost completely to the sides of the first layer of cheese.
Top with another 1/3 of the cheese, the sundried tomatoes, and all but 1 Tbsp of pine nuts. Top with remaining cheese.
Pack down. Fold the plastic over, and refrigerate for at least 30 mins.
Half an hour before serving, take the bowl out of the fridge. Pull on the edges of the plastic to loosen the terrine from the bowl. Invert onto a plate. Drizzle with a little EVOO and let sit for 1/2 hour to warm up. Sprinkle with remaining pine nuts. Season with salt and pepper
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