This is my absolute favorite cheese spread of all time. This is the recipe that started my food blog obsession. (I got it from crumblycookie.net) I loved the idea of the authors honesty about each recipe. Her honestly helped me decide if a recipe was worth my time or not.
Every time I serve this the compliments keep coming until the last bite!
Recently I brought it to the hurricane Irene party in Ipswich, MA and it was gone before the rain even started!
Ingredients:
10 oz goat cheese
1/4-1/2 cup cream (you can sub skim milk and it still turns out great)
Kosher salt and black pepper
3 Tbs. basil pesto
5 oil-packed sun-dried tomatoes, drained and finely chopped
1/4 cup pine nuts, toasted and coarsely chopped
extra-virgin olive oil for drizzling
1. Line the inside of a deep bowl, such as a soup bowl, with saran wrap. Let the ends extend over the sides a few inches.
2. In a bowl, mash goat cheese and 1/4 cup cream with a fork and season with 1/4 tea. salt and a few grinds of pepper; add more cream if the cheese hasn't softened.
3. Spoon about 1/3 of the cheese into the lined bowl and pack it into an even layer.
4. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but 1/2 tea. of the roasted pine nuts (roast pine nuts in a non-stick pan ~2-4 min). Top with remaining cheese.
5. Pack down, fold the plastic over, and refrigerate at least 30 min.
6. 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, drizzle with a little olive oil. Sprinkle with pepper and remaining pine nuts.
Serve with crackers of your choice!
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