Cheese Terrine with Maple Balsamic & Pecans

A terrine  is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.  I love making layered cheese terrines. The ingredients are forced, or pushed together to create many layers  flavorful ingredients.   The first one I made was with goat cheese, pesto, sun-dried tomatoes and pine nuts I served at a cocktail party - style wedding reception.  It is an elegant display of food and offers an interesting combination of flavors.  For the NCAA Tournament games last evening I made a cheese terrine made from cream cheese seasoned with Herbs de Provence and layered it with a Balsamic Maple Dressing and honey roasted pecans.  Served with a light water cracker, this spread takes center stage.  

Ingredients

6 oz. cream cheese 1/4  cup heavy cream Kosher salt and freshly ground black pepper 3 Tbs. Herbs de Provence

3 Tbs. maple  dressing (homemade or store-bought) 1/4 cup pecans, toasted and coarsely chopped More dressing  for drizzling

Directions

1. Line the inside of a custard cup or another small dish, about 2-3 inches across, with plastic; let the ends extend over the sides a few inches. 
2. In a mixing bowl, mash the cheese and  cream with a fork, or in a food processor, and season with salt and a few grinds of pepper; 
3. Add Herbs de Provence. 
4. Spoon about one-third of the cheese into the lined bowl and pack it into an even layer. 
5. Spread half  the dressing almost completely to the sides of the first layer of cheese. 
6. Sprinkle 1 Tbsp. of pecans.
7. Top with another third of the cheese, more dressing, and another Tbsp. of pecans.
8. Top with the remaining cheese. Smooth out.
9. Pack down, fold the plastic over, and refrigerate for at least 30 minutes.
10. Half an hour before serving, take the bowl out of the refrigerator. 
11. Pull on the edges of the plastic to loosen the terrine from the bowl.
12. Invert the terrine onto a plate, drizzle with dressing, and let sit for 1/2 hour to warm up.  
13. Sprinkle with the remaining pecans, season with more herbs.