Goat Cheese Terrine

This is a recipe from the Whitewater Cooks at Home cookbook. Fabulous cookbook, I strongly recommend you buy it.

Beat until fluffy and smooth (mixer or spoon):

8 oz (250 g) soft goat cheese (I bought mild, unripened)

Spread half the cheese on serving plate, cover with:

¼ cup chopped oil packed sun-dried tomatoes, drained

½ cup pesto, store bought or homemade

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

1 tsp freshly ground pepper (I didn't use this)

Spread the rest of the cheese on top.

Cover tightly with plastic wrap and press down gently to compress the layers a bit. Refrigerate until just before serving.

When you’re ready to serve, sprinkle with:

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

2 tbsp balsamic crema or balsamic vinegar

2 tbsp extra virgin olive oil

2 tbsp pine nuts, toasted

I made mine right on the serving dish but you can also use a 6" tart pan with a removable bottom. When ready to service, just invert onto a plate and remove the pan bottom/sides.