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Ingredients
Scale
- 10 oz. goat cheese
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 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 and coarsely chopped, divided
- Extra-virgin olive oil, for drizzling
- 1 small baguette, sliced
Instructions
- Line a 2-cup bowl with plastic wrap.
- Mix goat cheese with heavy cream until smooth. Add salt and pepper.
- Layer one-third of goat cheese mixture into the bowl and press down.
- Spread pesto over the cheese layer.
- Add another third of goat cheese mixture and smooth out.
- Sprinkle chopped sun-dried tomatoes over the second cheese layer.
- Toast pine nuts, fold most into terrine mix, and reserve 1 tablespoon for garnish.
- Top with remaining goat cheese, pack down tightly, and fold plastic wrap over the top.
- Chill in the refrigerator for at least 30 minutes up to 2 days.
- Serve at room temperature, drizzled with olive oil and garnished with pine nuts.
Notes
Soften goat cheese for easier mixing.
Use quality pesto for best flavor.
Chill terrine adequately for perfect slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Chilled
- Cuisine: Mediterranean
Nutrition
- Calories: 200
- Sugar: 1
- Sodium: 200
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 6
- Cholesterol: 35