Goat's cheese and pesto terrine

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How to make Goat's cheese and pesto terrine

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 0:05
  • Total Time : 0:25

Ingredients

  • 2 250g pkts cream cheese, at room temperature
  • 300g goat's cheese (South Cape brand), crumbled
  • 125g butter, melted
  • Dark rye bread, sliced, to serve

pesto

  • 50g pine nuts
  • 100g (11/3 cups) shredded Parmigiano-Reggiano cheese
  • 1 cup loosely packed fresh basil leaves
  • 2 garlic cloves
  • 80ml (1/3 cup) olive oil
  • Salt & freshly ground black pepper

Method

  • Step 1 Preheat oven to 180°C. Line a 7 x 25cm (base measurement) bar pan with a sheet of plastic wrap, allowing the wrap to overhang the sides.
  • Step 2 Use an electric beater to beat cream cheese, goat's cheese and butter in a large bowl until smooth. Evenly divide the cheese mixture into 3 portions.
  • Step 3 To make pesto, spread the pine nuts on a baking tray and bake in a preheated oven for 5 minutes or until toasted. Set aside for 5 minutes to cool. Place pine nuts, cheese, basil and garlic in the bowl of a food processor, and process until finely chopped. With motor running, gradually add oil in a thin, steady stream until a smooth paste forms. Season with salt and pepper. Divide pesto in half.
  • Step 4 Use a spatula to spread 1 portion of goat's cheese mixture into lined pan. Spread a portion of pesto evenly on top. Repeat with another layer of cheese mixture and then pesto. Top with a layer of cheese mixture (the mixture will come slightly higher than tin). Use plastic wrap to pull sides of terrine into shape. Fold plastic wrap over top to enclose. Use palm of hand to press top smooth. Place in fridge for 2 hours to firm or until required. Serve with rye bread.

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