Herbed Goat Cheese Terrine – The Recipe!

11 May

Herbed Goat Cheese Terrine

1/2 lb     goat cheese (about 1 cup)
2 tbsp     whipping cream (more, if needed)
2 tbsp     extra virgin olive oil (or lemon olive oil); more for drizzling
2 tbsp     dry white wine
Kosher or sea salt and freshly ground black pepper
2 tbsp     chopped fresh herbs (choose at least two) including parsley, chives, tarragon, dill, thyme, oregano, etc.
1 tbsp     finely grated lemon zest


1. In a food processor, add goat cheese, olive oil and wine (or mix in a bowl with a wooden spoon). Pulse 4 or 5 times just to blend – mixture should be spreadable; if it’s too thick, add another 1-2 tbsp of whipping cream and pulse again. Season with salt and pepper; pulse again, adjusting the seasoning as necessary.
2. Reserve 1 tsp of the herbs for sprinkling overtop of the finished product and add the rest to the food processor. Add 2 tsp of lemon zest. Pulse once more to blend.
3. Line a small round bowl with plastic wrap and then fill with the herbed cheese. Cover and chill for at least 30 minutes or up to 24 hours.
4. To serve, invert the bowl onto serving platter and peel off the plastic. The cheese should come out easily in the shape of the bowl. Discard the plastic wrap.
5. With the back of a spoon, level off the top of the cheese and make a small depression. Drizzle oil into the depression. Sprinkle with the reserved herb mixture and lemon zest.

Comments from Caitlin:

– This recipe is absolutely incredible with the rosemary biscotti crackers. The flavours are so complementary  and the fresh herbs in both make for a refreshing appetizer combination.
– This recipe was provided to me after a cooking class that I took with my mom at Relish Cooking Studio in Waterloo, ON.

(Although this photo links to a different recipe than what’s featured above, it’s a similar looking image and offers a tasty variation on this recipe that you can also try.)

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