TRICOLORED GOAT CHEESE TERRINE
SERVES 12
TOTAL TIME: 25 minutes
Parmesan can be substituted for the Pecorino Romano. To quickly soften cream cheese, microwave it for 20 to 30 seconds. The terrine can be kept in the bowl and refrigerated for up to 2 days; before serving, unmold as directed and let sit at room temperature for 15 minutes. Serve with thinly sliced baguette or crackers. See the photos that follow the recipe.
|
1 |
pound cream cheese, softened |
|
8 |
ounces goat cheese, softened |
|
1 |
cup fresh basil leaves plus 1 tablespoon shredded |
|
1 |
cup baby spinach |
|
1 |
ounce Pecorino Romano cheese, grated (½ cup) |
|
2 |
garlic cloves, minced |
|
2 |
tablespoons extra-virgin olive oil |
|
½ |
cup walnuts, toasted and chopped |
|
½ |
cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine |
1. Line 1-quart bowl with plastic wrap, leaving 4-inch overhang. In separate bowl, combine cream cheese and goat cheese. Process 1 cup basil, spinach, Pecorino, garlic, and oil in food processor until smooth, about 1 minute.
2. Spread one-third of cream cheese mixture into bottom of prepared bowl. Spread half of basil mixture evenly over cheese. Sprinkle with half of walnuts and half of tomatoes. Repeat with half of remaining cream cheese mixture, followed by remaining basil mixture, remaining walnuts, and remaining tomatoes. Top with remaining cheese mixture.
3. Flip terrine out of bowl onto platter, then remove plastic. Sprinkle with shredded basil and serve.