Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled cast iron terrine — pâtés, vegetable terrines, foie gras
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
You're reading one of recipes available free. Full library with Gastronome.
Line the inside of a 2-cup size bowl (I recommend using a sharp-sloping bowl thats approximately 4 inches across but this doesnt have to be exact) with plastic wrap. In a large bowl, mash the goat cheese and half of the cream with a fork until goat cheese is softened and combined with the cream. Add more heavy cream if needed. Season with kosher salt and black pepper. 2. Spoon about 1/3 of the goat cheese mixture into the lined bowl and pack it into an even layer. Spread the pesto over the top of the goat cheese, almost completely to the sides of the bowl. Top with another third of the cheese mixture and top that with the chopped sun-dried tomatoes and all but 1/2 tablespoon of the pine nuts. Top it with the remaining cheese mixture. Pack it down, cover with the rest of the plastic wrap, and refrigerate for at least 30 minutes. 3. With about half an hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic wrap to loosen the terrine out of the bowl. Invert the terrine onto a serving plate. Drizzle with olive oil and sprinkle with the reserved toasted pine nuts. Sprinkle with more freshly ground black pepper and serve with crackers. Enjoy! Note: To toast the pine nuts, place them into a small saute pan over medium heat. Toast the pine nuts for 1-2 minutes, tossing occasionally, just until the pine nuts begin to get a bit golden on the outside. Recipe slightly adapted from finecooking.com.