Goat Cheese, Pesto and Sun-dried Tomato Terrine

1. Line the inside of a 2-cup size bowl (I recommend using a sharp-sloping bowl that’s approximately 4 inches across but this doesn’t 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 sauté 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.