Description
This Goat Cheese, Pesto, and Sun-Dried Tomato Terrine is a delightful no-cook appetizer featuring creamy goat cheese layered with fresh basil pesto, savory sun-dried tomatoes, and toasted pine nuts. Perfectly chilled and topped with a drizzle of extra-virgin olive oil, it’s an elegant and flavorful starter served with crisp baguette slices.
Ingredients
Scale
Main Ingredients
- 10 oz. goat cheese
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- Black pepper, freshly ground, 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 pine nuts, toasted, coarsely chopped and divided
- Extra-virgin olive oil, for drizzling
- 1 small baguette, sliced
Instructions
- Prepare the mold: Line a 2-cup sharply sloping bowl (about 4 inches across the top) with plastic wrap, leaving several inches extending over the sides to help with removal later. A 2-cup glass measuring cup is ideal for this.
- Soften the goat cheese: In a mixing bowl, mash the goat cheese and 1/4 cup heavy cream using the paddle attachment of a stand mixer or a fork until smooth. Season with 1/4 teaspoon salt and freshly ground black pepper to taste. Add more cream if needed to create a cohesive, soft but not crumbly consistency.
- Layer the cheese and pesto: Spoon about one-third of the goat cheese mixture into the prepared bowl, packing it evenly using the bottom of a glass or spoon. Spread the 3 tablespoons of basil pesto evenly over this cheese layer, extending close to the edges.
- Add tomatoes and pine nuts: Top the pesto layer with another third of the goat cheese, then sprinkle the finely chopped sun-dried tomatoes evenly over it.
- Toast and add pine nuts: In a small dry pan over medium heat, toast the pine nuts until they are lightly browned and aromatic, about 2–3 minutes. Remove immediately to prevent burning. Roughly chop toasted pine nuts, set aside 1 tablespoon for garnish, and sprinkle the rest over the sun-dried tomatoes.
- Finish layering: Add the remaining goat cheese on top of the pine nuts, pack it down firmly, and fold over the excess plastic wrap to cover the terrine. Refrigerate for at least 30 minutes and up to 2 days to allow it to set.
- Unmold and serve: About 30 minutes before serving, remove the terrine from the refrigerator. Loosen it from the bowl by pulling the plastic wrap edges and invert it onto a serving plate. Carefully peel off the plastic wrap. Drizzle with extra-virgin olive oil and let it sit at room temperature for 30 minutes. Garnish with the reserved toasted pine nuts and an extra grind of black pepper. Serve with sliced baguette.
Notes
- This terrine is best served at room temperature for optimal flavor and texture.
- Use fresh basil pesto or high-quality store-bought pesto for the best taste.
- To prevent pine nuts from burning, toast them over medium heat and watch carefully.
- You can prepare the terrine up to 2 days in advance; just cover and refrigerate.
- Serving suggestions include fresh vegetable crudités or crackers if baguette is unavailable.
