Honeyed Dragon Terrine on Crusty Bread

Toast the pecans in a dry skillet over medium heat, just until their scent becomes apparent. Then remove from heat and let them cool in a bowl. Then add the honey and mix thoroughly. Let them sit at room temperature while you make the cheese component.

Add the grated cheddar to a small saucepan on low heat, followed by the chevre and pepper. Add the mustard and mix to combine the mixture as much as possible before adding the beer. After adding the beer (ale), stir and break up the goat cheese until smooth. Pour half of the cheese mixture into the bottom of a small, ungreased cocotte or baking dish (about 4 inches in diameter) and add one layer (about half) of the pecans. Top it off with the rest of the cheese and cover with plastic wrap. Place it in the refrigerator for a few hours until set and creamy, but firm. As for the rest of the pecans, I just make extra because I like to snack on them. You could easily use the other half for another batch of this terrine, but I make some extra sweet little gems for enjoying later in the week.

Toast the bread just until crunchy and golden. Spread the still warm bread with a slice of the cool terrine. Enjoy!