10 oz. goat cheese
1/4 to 1/2 cup heavy cream
Kosher salt and freshly ground black pepper
3 tbs pesto (homemade or store bought)
5 oil-packed sun-dried tomatoes, drained and finely chopped
1/4 cup pine nuts or sunflower seeds toasted and coarsely chopped
Extra-virgin olive oil for drizzling
Line the inside of a two-cup sharply sloping bowl (about four inches 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 fork and season with 1/4 tsp salt and a few grinds of pepper; add more cream if the cheese hasn’t softened.
Spoon about one-third of the cheese into
the lined bowl and pack it into an even layer. 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 tbs of the pine nuts. Top with the remaining cheese. Pack down, fold the plastic over, and refrigerate for at least 30 minutes.
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, and let sit for 1/2 hour to warm up. Sprinkle with the remaining pine nuts, season liberally with pepper, and serve.
Recipe submitted by The Flying Apron Inn & Cookery