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.