Recipe Goat's cheese and pesto terrine : Practical and Delicious

Recipe Goat's cheese and pesto terrine : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Goat's cheese and pesto terrine. You are currently reading Recipe Goat's cheese and pesto terrine : Practical and Delicious. This recipe is the creation of the chef Michelle Noerianto. Recipe Goat's cheese and pesto terrine requires 20m, cook 05m and serve 12. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This gourmet terrine is designed to impress.

Ingredients:

10 Ingredients

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  2 250g pkts cream cheese, at room temperature
  
  
  


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  300g goat's cheese (South Cape brand), crumbled
  
  
  


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  125g butter, melted
  
  
  


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  Dark rye bread, sliced, to serve
  
  
  



• pesto



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  50g pine nuts
  
  
  


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  100g (11/3 cups) shredded Parmigiano-Reggiano cheese
  
  
  


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  1 cup loosely packed fresh basil leaves
  
  
  


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  2 garlic cloves
  
  
  


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  80ml (1/3 cup) olive oil
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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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