This appetizer is my creation: a pesto, sundried tomato and goat cheese terrine. It is very easy to make and everyone wants the recipe. Exact quantities aren’t that important. I always have a jar of sundried tomatoes in the fridge and pesto in the freezer. And since I often also have goat cheese on hand I can make this up easily. It does need a day or so to set but could come together right away in a pinch.
GOAT CHEESE PESTO AND SUNDRIED TOMATO TERRINE
· ½ cup sundried tomatoes
· 4 oz. cream cheese
· 5 ounces goat cheese, room temperature
· 2.5 ounces pesto (66 grams)
· 3 ounces goat cheese
1. Line a small loaf pan (6"x3") with plastic wrap
2. Mix together sundried tomatoes and cream cheese in food processor until well incorporated.
3. Fill lit into the bottom of the plastic lined terrine, making sure it is evenly distributed into the loaf plan and making sure it is pushed into the corners. Smooth the top and stick into the fridge for a few hours or into the freezer for 30 minutes or until firmed up enough to take another layer.
4. Smooth the room temperature goat cheese over the tomato layer. Soften the goat cheese in the microwave for a few seconds if it isn’t spreading easily. Put the terrine back into the fridge or freezer to firm up.
5. Mix together the pesto and 3 ounces of goat cheese in the food processor until fully incorporated and spread evenly over the firm goat cheese layer.
6. Fold the plastic wrap over the top and refrigerate over night until firm.
7. Unmold carefully onto a platter and serve with crackers.
Note: you can make this replacing the goat cheese entirely with cream cheese or vice versa.