Goat Cheese Terrine with Arugula Pesto and Roasted Red Peppers

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Goat Cheese Terrine with Arugula Pesto and Roasted Red Peppers
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Terrine sounds so fancy but it’s really super easy to make. If you can’t find arugula pesto at your local market just grab a recipe online and make it yourself. It’s easy too! Serve with a nice cracker, crostini, or chunks of crusty bread.

Ingredients

  • 10.5 oz log of goat cheese, room temperature
  • 3/4 - 1 cup crème fraiche
  • Salt & Pepper to taste
  • 1/4 cup arugula pesto
  • 1/2 cup finely diced roasted red pepper, drained well on paper towels
  • 1/2 cup roughly chopped roasted walnuts
  • Extra Virgin Olive Oil

Instructions

  1. Line the inside of a 2-cup sharply sloping bowl, about 4” across, with plastic. Let the ends extend over the side by a few inches.
  2. In a medium bowl, mash the goat cheese & ¾ cup of the crème fraiche, a pinch of salt and a few grinds of black pepper until well blended. Use the additional ¼ cup of crème fraiche if necessary.
  3. Spoon about 1/3 of the goat cheese mixture into the prepared bowl and spread evenly. Spread the pesto across the top to almost the edges. Top with another 1/3 of the cheese, spreading evenly. Top with about ½ of the roasted red peppers and about ½ of the walnuts. Top with the remaining cheese, spread evenly. Sprinkle the remaining red peppers over the top.
  4. Fold the extra plastic wrap ends over the top and gently push down. Refrigerate for at least a couple of hours but preferably overnight.
  5. Remove the terrine by pulling on the plastic ends and place red pepper side up on a platter. Top with a drizzle of EVOO, a few grinds of black pepper, and the remaining walnuts.

Notes

Please note that ideally this sets up overnight but at a minimum of 2 hours.
Prep Time:
Total Time:
Yield: Feeds 6
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