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.
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
- 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.
- 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;
- Add Herbs de Provence.
- Spoon about one-third of the cheese into the lined bowl and pack it into an even layer.
- Spread half the dressing almost completely to the sides of the first layer of cheese.
- Sprinkle 1 Tbsp. of pecans.
- Top with another third of the cheese, more dressing, and another Tbsp. of pecans.
- Top with the remaining cheese. Smooth out.
- Pack down, fold the plastic over, and refrigerate for at least 30 minutes.
- Half an hour before serving, take the bowl out of the refrigerator.
- Pull on the edges of the plastic to loosen the terrine from the bowl.
- Invert the terrine onto a plate, drizzle with dressing, and let sit for 1/2 hour to warm up.
- Sprinkle with the remaining pecans, season with more herbs.