Goat Cheese Terrine

The wonderful Susan of Food Blogga is hosting an event for the month of May called Beautiful Bones, Susan wants us to remember that all women run the risk of developing osteoporosis and encourages us to take steps to protect our bones at every age.

Creamy-style goat cheeses, such as chevre, have 20% fewer calories than cow's milk cream cheeses, while offering the same amount of protein and twice the amount of calcium. Goat cheese is also easier to digest than many other cheeses, because of the structure of its component fats, which are generally small molecules, made up of short-chain fatty acids. Their small size makes them easier to break down and digest than the larger-chain fats of cow's milk and cheese.

This calcium-rich and delicious terrine is perfect with good bread and wine. It's also pretty, easy to make ahead of time, and freezes well. You can wow guests by serving slices on a plate for a first course, or just by setting the whole terrine out with other cocktail nibbles.

Goat Cheese Terrine

1/4 cup homemade or prepared basil pesto
1/4 cup finely chopped roasted red peppers
3 tablespoons tapenade
20 oz soft mild goat cheese, softened to room temperature (2 cups)
Fresh basil leaves, for garnishing

Special equipment: a 2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)

Drain the pesto in a small fine-mesh sieve set over a bowl 15 minutes, reserve the excess oil.

Line the pan with parchment paper, by cutting two rectangles-- 1 long piece to line the bottom and the narrow ends and another piece to line the bottom and wide ends, leaving a 2-inch overhang on all sides.

Spread about one fourth of the chevre evenly over bottom of the pan and top with the pesto, spreading it gently and evenly. Drop another 1/2 cup of chevre by tablespoons over the pesto and spread gently to completely cover the pesto layer. Add the roasted peppers and  another 1/2 cup chevre, in the same manner. Then add the tapanade and the remaining chevre.

Fold the overhanging parchment paper over the top of the chevre and then wrap the pan in plastic and chill overnight, or for at least 8 hours.

When you're ready to serve, remove the plastic wrap and unfold the parchment paper. Invert the terrine onto a serving plate, and then peel off the parchment strips. Let the terrine stand at room temperature 20 minutes before serving. Garnish with fresh basil leaves and then, if you're feeling fancy, a swirl of the reserved pesto oil on the plate. Serve with good bread and crackers.

 

Comments

[Susan from Food Blogga]

Fewer calories and twice the calcium? Well, bring on the goat cheese! This terrine would indeed make a lovely dish for a party, especially since it can be made ahead. Then I could just await the "wows!" from my guests. :) Thank you so much, Ann.

Cheers,
Susan

[adele]

Basil, red peppers, tapenade, and goat's cheese? I don't think that terrine would last long enough in my kitchen to see any guests... :P

[Sandie (Inn Cuisine)]

This looks stunning AND delicious. Served with good bread (as you mentioned) and a crisp white wine, it would make the perfect appetizer to casual weekend dinner with family and friends, as well as a wonderful treat to welcome guests at a bed & breakfast inn.

[Deborah]

I actually just tried chevre for the first time yesterday. This looks so delicious!

[Peter]

I got my comment correct this time! lol

The terrine looks lovely and I too will play with technique soon.

[katy]

i love goat cheese! i'd pick it over almost any cow cheese, except really good blue cheese and parmesan. do you ever go to lynnhaven at the union square greenmarket? i *love* her goat cheese logs and she's super nice!

[grace]

that's so purdy! it'd be a hit at any party or any meal any day! grace is impressed (apparently so much that she's now referring to herself in the third person...).

lovely! :)

[Lydia (The Perfect Pantry)]

Beautiful! I just found a container of last summer's pesto in my freezer, and some goat cheese (did you know you can freeze goat cheese? I just learned that.) in there, too. I think the universe is telling me to make this terrine.

[Myfrenchkitchen]

I'm SO sold on this! I adore goat's cheese. This looks like a great event, I'll definitly have a look at it.
And I gave you and Jack an award...you can see it on my latest post..I always have fun here with intersting and delicious recipes!
Ronell

[Aran]

Oh wow... calcium enriched uh? Don't need to twist my arm for this one. Gorgeous!

[Bellini Valli]

I love this terrine Ann. What a special treat to offer to guests. By the way I have given you and Jack an award. Come on over if you would care to:D

[brilynn]

That sounds wonderful, I love goats cheese!

[Gretchen Noelle]

What a fun appetizer!

[Scotty Harris]

But, where's the Beef? Sorry - couldn't resist!

[Dana]

I love, love, LOVE goat cheese. In fact, there are two different kinds sitting in my refrigerator as I write! Great recipe for guests!

[RecipeGirl]

Wow, so easy! And we completely adore anything w/ goat cheese. Definitely bookmarked!

[Manggy]

Ann, this looks absolutely decadent!! I'm not a huge fan of cold food but I know I would just gobble this in an instant :)

[giz]

Sorry I didn't even get to tell you about your award before you saw it.

[Susan]

All kinds of wonderful savory flavors, and easy to boot!