Goat Cheese, Pesto & Sun-Dried Tomato Terrine

Goat Cheese, Pesto & Sun-Dried Tomato Terrine
Photo by Scott Phillips


  • ¼ cup pine nuts, toasted and coarsely chopped
  • 5 oil-packed sun-dried tomatoes, drained and finely chopped
  • 3 Tbs. basil pesto (homemade or store-bought)
  • ¼ to ½ cup heavy cream
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil for drizzling
  • 10 oz. goat cheese

Line the inside of a 2-cup sharply sloping bowl (about 4 inches across the top) with plastic; let the ends extend over the sides a few inches. In a mixing bowl, mash the goat cheese and 1/4 cup of the cream with a fork and season with 1/4 tsp. salt and a few grinds of pepper; add more cream if th...

View full recipe at Fine Cooking


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