Name: Goat Cheese, Pesto and Sun-Dried Tomato Terrine
Yield: about 1½ cups
Ingredients: 10-11 ounces goat cheese, at room temperature; ¼-½ cup heavy cream; Kosher salt and freshly ground black pepper; 3 tablespoons basil pesto; ¼ cup drained and finely chopped oil-packed sun-dried tomatoes; ¼ cup pine nuts, toasted and coarsely chopped; Extra-virgin olive oil for drizzling; Toasted baguette, for serving

YIELD: about 1½ cups

Ingredients

10-11 ounces goat cheese, at room temperature
¼-½ cup heavy cream
Kosher salt and freshly ground black pepper
3 tablespoons basil pesto
¼ cup drained and finely chopped oil-packed sun-dried tomatoes
¼ cup pine nuts, toasted and coarsely chopped
Extra-virgin olive oil for drizzling
Toasted baguette, for serving

Directions

1
Line the inside of a 2-cup bowl with plastic wrap, letting the ends extend over the sides a few inches. I’ve found lightly misting the bowl with cooking spray helps hold the plastic wrap in place. In a medium bowl, mash the goat cheese and ¼ cup of cream together with a fork, adding more cream as needed to soften the cheese. Season with about ¼ teaspoon of salt and pepper.
2
Spoon about a third of the cheese into the bottom of the lined bowl and spread into an even layer. Spread the pesto almost to the edge of the first layer of cheese. Top with another third of the cheese and spread to the edge. You can use a spatula, but I’ve found that pressing the goat cheese with my (clean, of course) fingers prevents the pesto from spreading too much. Sprinkle on the tomatoes and all but ½ tablespoon of the pine nuts. Top with remaining cheese and again spread to the edge. Fold the plastic over and refrigerate for at least 30 minutes.
3
Remove the bowl from the refrigerator 30 minutes before serving. Unwrap the plastic from the top of the bowl, then invert the terrine onto a serving platter. Drizzle with olive oil and sprinkle with pine nuts. Season with additional freshly ground pepper if desired.