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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Goat Cheese, Pesto and Sun-Dried Tomato Terrine Recipe

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This recipe for Goat Cheese, Pesto and Sun-Dried Tomato Terrine is from A Cookbook for My Girls: The recipes you grew up with, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



¼ cup pine nuts
11 ounces goat cheese, room temperature
¼ heavy cream (plus more if necessary)
¼ teaspoon kosher salt
Freshly ground black pepper
4 tablespoons pesto (homemade or store­bought)
5 oil­packed sun­dried tomatoes, drained and finely chopped
Extra virgin olive oil for drizzling
Freshly ground black pepper for garnish
Crackers or sliced bread for serving

In a small dry pan, toast the pine nuts over medium heat until
lightly golden brown. Remove from the heat and pour onto a plate
to  cool.  (The nuts will continue to cook after you remove  them
from the heat so be sure that you don’t let them brown too much –
they can easily burn!)

Line a 2 cup bowl (try to use a bowl with sharply sloped sides)
with a piece of plastic wrap. (Be sure to cut a large enough piece of
plastic wrap that you have several inches of plastic wrap extended
over the sides of the bowl.)

In a large mixing bowl with a fork, mash together the goat cheese,
¼  cup  of  cream, salt  and a few grinds of  black pepper and mix
until well  blended. If the goat cheese seems very dry,  add up to
another ¼ cup of cream – you want the mixture to be soft but not

Spoon about 1/3rd of the goat cheese into the lined bowl, pressing
down gently with  a spoon to pack the  cheese into  an  even layer.
The spread the pesto over the cheese covering it completely (you
will want some of the basil to peak out of the finished terrine, so
make sure the pesto reaches the outer  edges). Then top the pesto
with  another  1/3rd  of  the  cheese  (I found it helpful to drop the
cheese with a teaspoon all over the pesto and then gently spread to
cover  the  pesto  evenly).  Next,  add  the  sun­dried  tomatoes  in  a
layer  and sprinkle with  all but  about ½ tablespoon of the toasted
pine nuts. Finally, add the remaining layer of goat cheese.
Fold the plastic wrap edges over the top of the final layer of cheese
and gently pack down. Refrigerate for at least 30 minutes (may be
refrigerated for longer).

About  a  ½  hour  before  serving,  remove  the  terrine  from  the
refrigerator. Place the bowl in a shallow bowl of very warm water
for about 30 seconds (you only want the warm water to go halfway
up the bowl). Then pull on the edges of the plastic wrap to loosen
the terrine from the bowl.

Place your serving dish over the glass bowl, making sure that the
plastic edges are not under the terrine. Then invert the terrine onto
your serving  dish.  If the terrine does not slide out immediately,
leave it inverted for about a minute to allow the weight of the
terrine to break the suction  in the bottom of  the  bowl. If it still
doesn’t come out, try placing the bowl in warm water again  and
repeat the above steps.

Once the terrine is out, gently peel off the plastic wrap.  Drizzle
with a little olive oil and let sit for half an hour to warm  up.
Sprinkle with the remaining pine nuts and some freshly ground
black pepper. Serve with crackers or sliced bread.




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